Chicken and vegetable casserole
5
Points®
Total time: 1 hr 25 min • Prep: 30 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Warm up with a hearty, home-cooked casserole. You’ll love how easy it is to throw together this chicken and vegetable dish
Ingredients
Olive oil
1 tbs
Pickled onion, drained
6 individual, peeled, halved lengthways
Shortcut bacon
68 g, (buy 3 x 25g slices), fat trimmed, chopped
Skinless chicken drumstick
8 individual, (560g)
Plain flour
1 tbs
Tomato paste
1 tbs
Chicken stock
1 cup(s), (250ml)
Fresh thyme
6 bag(s), (6 sprigs)
Carrot(s)
2 small, cut into 6 lengthways
Parsnip
2 small, cut into 6 lengthways
Green string beans
150 g
Instructions
1
Heat oil in a large, wide saucepan over medium heat. Add onions and cook, stirring occasionally, for 5 minutes or until lightly browned. Remove from pan and set aside. Add bacon to pan and cook, stirring, for 3 minutes or until browned. Remove from pan and add to onions.
2
Add chicken to pan and cook over medium heat, turning occasionally, for 5 minutes or until browned all over. Remove chicken from pan and add to onions and bacon. Sprinkle flour into pan and cook, stirring, for 1 minute. Add tomato paste and cook, stirring, for a further 30 seconds.
3
Remove pan from heat. Add stock a little at a time, stirring out the floury lumps between each addition. Bring pan to the boil, stirring, over medium heat. Return cooked onion, bacon and chicken to pan. Add thyme. Cover and simmer over low heat for 20 minutes.
4
Add carrot and parsnip slices, then cover pan and simmer for 10 minutes. Add beans and cook for a further 10 minutes or until vegetables are tender and chicken is cooked through. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.