One Pot Chicken Casserole with Spring Herb Salsa
By OcadoLife
Published on 24 April 2022
Using a simple clear stock and plenty of herbs makes this dish light and bright for spring.Time and servings
2 hrs 15 minsTotal time
4Servings
15 minsPrep time
2 hrsCooking time
Ingredients
- 1 tbsp of thyme, leaves, chopped
- 4 chicken breasts
- 1 litre of chicken stock
- 4 carrots, peeled and sliced into 2cm pieces
- 4 celery sticks, sliced into 1cm pieces
- 1 lemon, zest and juice
- 5 fresh bay leaves
- 1 tbsp of cornflour, to thicken the sauce
- 150 ml of extra virgin olive oil, for the herb salsa, plus 2tbsp for the chicken
- 25 g of fresh basil, for the herb salsa
- 25 g of fresh parsley, for the herb salsa
- 25 g of fresh mint, for the herb salsa
- 1 clove of garlic, peeled, for the herb salsa
Method
Step 1
Preheat oven to 185°C/165°C fan/gas 4. In a large casserole dish sauté the chicken breasts in the olive oil to lightly brown all over.Step 2
Add the carrots, celery, bay leaves and thyme. Allow these to sauté for a further 2 mins, stirring often.Step 3
Add the stock, lemon zest and juice with some seasoning to the pot, bring to the boil and then place into the preheated oven for 2 hrs, covered.Step 4
While the chicken is cooking, place all the leaves of the herbs for the salsa into a blender with the garlic, oil and a good pinch of salt and pepper. Pulse and set aside.Step 5
After 2 hrs remove the chicken from the oven. The sauce will need thickening a little, so in a cup mix the cornflour with a touch of water to form a loose paste, then add this to the chicken pot and stir to combine. Bring to the boil on the hob until the sauce starts to thicken.Step 6
Spoon over the herb salsa, and serve on its own or with creamy mashed potato.