One Pot Chicken & Vegetable Casserole
Being able to grab a pot or a wok, fling in a few simple ingredients and create a wholesome dinner in minutes is a no-fuss, no-brainer.
Equipment
- 1 Large heavy-based saucepan with a lid
Ingredients
- 1 glug rapeseed oil
- 1 chicken breasts
- 1 tbsp plain flour
- 1 pint chicken stock
- 2 garlic cloves
- 1 medium onion
- 2 medium carrots
- 2 sticks of celery
- 200 g baby potatoes
- 1 tsp wholegrain or Dijon mustard
- 2 bay leaves
- 1 bunch of fresh parsley
- 2 sprigs of fresh thyme
Instructions
- Crush the garlic, dice your chicken breasts and peel and chop the veg.
- Put a saucepan over medium heat and soften your onion and garlic by cooking for 5 minutes.
- Add your carrot and celery and potato, giving them a good mix, and cook for another 2 minutes.
- Toss in the diced chicken breast sealing them for about 2 minutes.
- Sprinkle over a good heaped tablespoon of flour and mix in well until it has soaked up all the lovely juices in the pan.
- Chop your fresh herbs and add them to the mix.
- Slowly pour in the chicken stock (quarter by quarter), mixing well.
- Chuck in your bay leaves and add the mustard.
- Cover with a lid and simmer for 30 minutes.
Tried this recipe?Let us know how it was!