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Spring chicken casserole

Serves:

2

Cook Time:

40

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Notes

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Ingredients

  • 4 whole chicken thighs, skin removed

  • Drizzle olive oil

  • 3 spring onions, sliced

  • 1 tbsp. plain flour

  • 1 chicken stock cube

  • 1 carrot, cut into batons

  • 200g new potatoes, halved

  • 100g frozen peas

  • 2 tsp. wholegrain mustard

  • Small handful parsley or dill, finely chopped

Method

  1. Heat some oil in a casserole dish or large frying pan, and brown the chicken thighs.

  2. Add the white of the spring onions, the plain flour and the chicken stock and stir until the flour has become a paste. Slowly stir in 400ml boiling water.

  3. Add the carrots and new potatoes and bring to a simmer. Leave to simmer for 30 minutes then add the peas, the spring onions, the mustard, the herbs and season well. Serve in shallow dishes.

Nutrition

kcal

532

fat

27.4

sat fat

7.1

carbs

31.1

sugars

5.5

fibre

6.7

protein

43.8

salt

1

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