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Chicken, cider and vegetable casserole
Ingredients (4 Servings)
- Vegetable oil for frying
- 1 butternut squash, peeled and cut into small chunks
- 500g small new potatoes, halved
- 4 leeks, finely sliced
- 300ml dry cider, plus an extra glug
- 750ml chicken stock (we like Knorr)
- 12 British free-range skinless boneless chicken thighs
- 2 tbsp wholegrain mustard
- 80g crème fraîche
- Bunch fresh flatleaf parsley, roughly chopped (optional)
- Lemon juice to serve (optional)
Directions
- Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of oil in a large deep casserole with a lid. Add the vegetables and fry for 8-10 minutes over a medium-high heat to colour.
- Add the cider, turn up the heat to high, then reduce for 2-3 minutes. Add the stock, chicken thighs and mustard. Put the lid on and cook in the oven for 40-50 minutes until the chicken is cooked through and tender. Add an extra glug of cider, stir in the crème fraîche and season.
- Serve half the casserole, scattered with the freshly chopped parsley and a squeeze of lemon, if using.
Nutrition
Per serves- Protein :- 27.1g
- Fat :- 11.4g
- Fiber:-6.8g
- Sudium:=256mg
- Carbohydrates:- 22.1g
