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Chicken Casserole with Winter Vegetables

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.


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


  • 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