Olive Magazine
Chicken casserole

Chicken thigh casserole

Published: April 27, 2016 at 11:22 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

This new potato, chicken and tarragon casserole is a great one-pot to feed the family. It's ready in an hour and under 500 calories - perfect for midweek

Nutrition:
NutrientUnit
kcal406
fat30.1g
saturates12.8g
carbs13.5g
sugars3g
fibre1.8g
protein19.4g
salt1.2g
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Make this chicken thigh casserole, then check out our Dijon chicken casserole, sausage casserole, vegetarian casserole and more comforting casserole recipes.

Ingredients

  • 6 whole chicken thighs
  • oil
  • 2 shallots, peeled and quartered
  • 300g new potatoes, cleaned and halved
  • 150ml whipping cream
  • 200ml chicken stock
  • 2 tbsp Dijon mustard
  • small bunch tarragon, chopped

Method

  • STEP 1

    Fry the chicken thighs in a deep frying pan or casserole with a lid in a little oil to brown the skin. Turn over, add the shallots and brown them for a minute. Add the potatoes, cream and stock and bring to a simmer. Season. Add the mustard and half of the tarragon, then simmer with a lid on for 40 minutes, or until the potatoes are tender and the chicken cooked, turning them over if needed. Scatter with the rest of tarragon.

Check out more

Chicken casserole with dumplings in a serving bowl
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