Chicken Casserole with Winter Vegetables
Chicken Casserole with Winter Vegetables
 Prep Time ~ 25 minutes | Cooking Time ~ 70 minutes |
 Approx Cost ~ £8 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tips ~ Use dried Puy lentils for this dish as they do not require pre-soaking and have a lovely fresh peppery taste.
Ingredients
350g / 12oz shallots, peeled
350g / 12oz leeks, washed and thickly sliced
225g / 8oz carrots, peeled and sliced
450g / 1lb swede, peeled and cut into chunks
30ml / 2tbsp olive oil
4 chicken portions, about 900g / 2lb total weight
115g / 4oz green lentils
475g / 16floz chicken stock
300ml / ½ pint apple juice
10ml / 1 tbsp cornflour
45ml / 3 tbsp crème fraiche
10ml / 2 tbsp wholegrain mustard
30ml / 2 tbsp chopped fresh tarragon
Salt and pepper
Fresh tarragon sprigs to garnish
Method
- Preheat oven to 190C, Gas Mark 5.
- Heat the oil in a large flameproof casserole. Season the chicken pieces and brown them in the hot oil. Remove the chicken from the pan.
- Add the onions to the casserole and cook for 5 minutes, stirring, until they begin to soften and colour. Add the leeks, carrots, swede and lentils to the casserole and stir over a medium heat for 2 minutes.
- Return the chicken to the pan, then add the stock, apple juice and seasoning. Bring to the boil and cover tightly.
- Cook in the oven for 50 - 60 minutes, or until the chicken and lentils are tender.
- Place the casserole on the hob over a medium heat. In a small bowl, blend the cornflour with about 30ml / 2 tbsp water to make a paste, then add to the casserole with the crème fraiche, mustard and fresh tarragon.
- Adjust the seasoning, then simmer gently for about 2 minutes, stirring, until thickened slightly.
- Serve garnisghed with fresh tarragon sprigs