- Recipes
- One Pot Chicken Casserole with Spring…
Ingredients
- 4 chicken breasts
- 1 litre 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 thyme, leaves, chopped
- 1 tbsp cornflour, to thicken the sauce
- 150ml extra virgin olive oil, for the herb salsa, plus 2tbsp for the chicken
- 25g fresh basil, for the herb salsa
- 25g fresh parsley, for the herb salsa
- 25g fresh mint, for the herb salsa
- 1 clove 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.
Shop the ingredients
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On OfferValueLIFE 2d
Ocado 2 Skinless British Chicken Breast Fillets 350g
350g£3
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Other
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Filippo Berio Olive Oil Extra Virgin 1L
1L£13.85
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Ocado British Growing Thyme
£1.60
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