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    Spring Chicken Casserole

    Posted on 4th May 2021 by Daniel Newman-Beinart

     

     

     

    Ingredients

     

    1kg pack chicken legs

    1 tbsp olive oil

    170g pack smoked bacon lardons

    2 medium leeks (about 400g), trimmed, cleaned and cut into 2cm rounds

    4 garlic cloves, finely chopped

    3 tbsp plain flour

    Chicken stock, made up to 340ml

    100ml low fat crème fraiche

    10g fresh thyme, tied together with kitchen string

    200g broccoli, trimmed

    100g frozen garden peas

    5g fresh chives, finely snipped

    ½ lemon, zested

    16 new potatoes

     

    Method

    1. Trim the chicken legs of excess fat. Heat the oil in a large flameproof casserole dish until hot. Add the lardons and cook over a medium heat for 8-10 mins until crisp. Remove from the dish with a slotted spoon and set aside. Add the chicken, skin-side down, and cook in batches for 4-6 mins each side until golden and crispy; remove from the dish and set aside.
    2. Add the leeks and garlic, fry for 2 mins, then stir through the flour. Cook for 1-2 mins until the flour is absorbed, then increase the heat to medium-high and pour in the wine. Bring to the boil, scraping the base of the dish with a wooden spoon to lift any caramelised pieces. Add the chicken stock, crème fraiche and thyme. Return the chicken to the dish, skin-side up. Bring to the boil, then reduce to a simmer, cover and cook for 15 mins.
    3. Preheat the grill to high. Uncover the dish on the hob and cook for another 10-15 mins until the sauce has thickened slightly and the chicken is cooked through and tender. Remove the chicken, discard the thyme and add the broccoli and peas. Replace the chicken on top of the vegetables, then grill for 5-7 mins until the chicken is golden and crisp and the liquid is bubbling.
    4. Put the potatoes into a plan and boil for 10-15 minutes until tender.
    5. Scatter with the chives, lemon zest and reserved lardons. Boiled new potatoes are great with this.

     

    Enjoy!

     

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