Quick chicken casserole
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 4 large or 6 small skinless chicken thigh fillets
- 3 shallots, quartered
- 1 carrot, sliced
- 8 new potatoes or salad potatoes, skin left on and halved or quartered if large
- 500ml chicken stock
- 1 cupful frozen peas
- a small bunch tarragon, chopped
- 1 tbsp (optional) half-fat crème fraîche
Method
- STEP 1
Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer. Cover and cook for 15 minutes, then add the peas and tarragon and cook for a further 10 minutes or until the potato is tender. Stir in the crème fraîche, if you like, then serve.
