Chicken and potato casserole
Average rating:
An easy casserole dish that'll feed the family. A hint of cider and apple give it extra flavour.
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Cooking time: 1 hr 40 mins
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Serves: 4
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Costs: Cheap as chips
Ingredients
You can include more winter vegetables, such as parsnips, turnips and swedes, to make this a real winter warmer.
- 350g (12oz) new potatoes, scrubbed and halved
- 2tbsp olive oil
- 4 chicken portions
- 1 stick celery, sliced
- 150g (5oz) baby carrots
- 3tbsp plain flour
- 450ml (16fl oz)cider
- 1 chicken stock cube
- 2tbsp freshly chopped thyme
- Salt and black pepper
- 1 bunch spring onions, cut into 3cm (1in) pieces
- 1 apple, sliced
Method
- Preheat the oven to 200°C (400°F, gas mark 6).
- Heat the oil in a frying pan and fry the chicken for 5 mins until browned. Transfer to a casserole dish with the new potatoes, add the celery and carrots to the pan and fry for 2-3 mins.
- Stir in the flour and cook for 1 min. Gradually blend in the cider and add the stock cube. Bring to the boil, stirring, then add the thyme and seasoning and pour over the chicken. Cover and cook for 1 hr 15 mins
- Add the spring onions and apple and cook for a further 15 mins. Stir well before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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