One-pot chicken with garlic
4
Points®
Total time: 1 hr 40 min • Prep: 15 min • Cook: 1 hr 25 min • Serves: 4 • Difficulty: Easy
Lift the lid from this French farmhouse-style casserole to enjoy the gentle aroma of sweet garlic.
Ingredients
Whole raw skinless chicken
630 bag(s), (Buy 1.4kg) cut into 8 pieces
Parsnip
2 small, cut into 2cm pieces
Carrot(s)
2 medium, cut in 2cm pieces
Garlic
12 clove(s), peeled
Brown onion
1 medium, chopped
Chicken stock
2 cup(s), (500ml)
Cornflour
1 tbs
Baby spinach
5 cup(s), (150g)
Potato(es)
500 g, peeled, chopped
Skim milk
½ cup(s), (125ml)
Frozen green peas
2 cup(s), steamed to serve (240g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over high heat. Add the chicken and cook, turning, for 5 minutes or until browned. Place chicken in a large ovenproof casserole dish with a tight-fitting lid. Arrange the parsnip, carrot and garlic around the chicken.
2
Lightly spray the same frying pan with oil and heat over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the stock and heat through. Pour onion mixture over the chicken. Bake, covered, for 1 hour.
3
Blend the cornflour with ¼ cup (60ml) water in a small bowl and stir into the casserole. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the sauce is thickened slightly. Season with salt and freshly ground black pepper. Stir in the spinach until it just wilts.
4
Meanwhile, boil, steam or microwave the potato until tender. Drain. Mash potato in a large bowl with milk until smooth. Season with salt and freshly ground black pepper.
5
Serve chicken and vegetables with mashed potatoes and peas.
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