Creamy chicken casserole
Skinless chicken thigh
450 g, (Buy 500g), fat trimmed, thickly sliced
1 whole, thinly sliced
125 g, thinly sliced
2 clove(s), crushed
Chicken stock cube
1½ individual, to make 3 cups (750ml) of gluten free stock
3 medium, thickly sliced
500 g, cut into 2cm pieces
1 tbs, finely chopped
2 cup(s), finely chopped, (70g), chopped
- Heat oil in a large heavy-based saucepan over a medium heat. Cook chicken in batches, turning, for 5 minutes, or until browned. Transfer to a plate.
- Add leek and bacon to pan and cook, stirring, for 5 minutes, or until leek has softened. Add garlic and cook, stirring, for 1 minute, or until fragrant.
- Combine cornflour and mustard in a large jug. Gradually whisk stock in until smooth. Return chicken to pan with carrot, potato, tarragon and stock mixture and bring to the boil. Reduce heat and simmer, uncovered, for 45-50 minutes, or until vegetables are tender and chicken is cooked through. Add cream and spinach and cook, stirring, for 2 minutes, or until spinach has just wilted. Serve.