This recipe for chicken casserole is a great summer dinner or winter dinner. It is made in one pot and can be made in advance.
Ingredients:
350 g onions
350 g trimmed leeks
225 g carrots
450 g Swede
2 tbsp oil
4 chicken portions/ 2 lb in weight
115 g green lentils
2 cups chicken stock
1 ¼ cups of apple juice
2 tsp cornflour
3 tbsp crème freiche
2 ts wholegrain mustard
2 tbsp chopped fresh tarrigon
salt and pepper
Tarragon sprigs to garnish
Preheat the oven to gas 5. Prepare the onions, leeks, carrots and swede and chop into small pieces.
Heat that oil in a large flameproof casserole dish. Season the chicken portions with salt and pepper and brown them in the hot oil until golden.
Add the onions to the pan and cook for 5 minutes, stirring until they begin to soften and colour.
Stir in the leeks, carrots, swede and lentils and stir over a medium heat for 5 minutes.
Return the chicken to the pan. Add the stock, apple juice and seasoning. Bring to the boil and cover tightly. Cook for 50-60 minutes, or until the chicken is tender.
Place the casserole on the hob over a low heat. Blend the cornflour with 30 ml/2 tbsp water and add to the casserole with the crème fraiche, mustard and tarragon. Adjust the seasoning. Simmer gently for about 2 minutes, stirring, before serving, garnished with tarragon sprigs.
