Summer chicken and vegetable casserole
When I used to go camping with friends this is one of the dishes that I cooked for a large group. It's a great one pot dish, which it kind of had to be as I only had one pot and a two ring camping burner. Its also light and summery with lots of seasonal ingredients which are at their best this time of year. It doesn't require much in the way of effort to make which some of you will be happy to hear.
1 leek finely chopped
1 small onion finely chopped
4 chicken thighs cut into inch long strips or kept whole if on the bone
2 cloves of garlic finely chopped
100g small new potatoes sliced
50g chantenay carrots or small normal carrots peeled and sliced
1 courgette sliced
1 small onion finely chopped
4 chicken thighs cut into inch long strips or kept whole if on the bone
2 cloves of garlic finely chopped
100g small new potatoes sliced
50g chantenay carrots or small normal carrots peeled and sliced
1 courgette sliced
100g asparagus (when in season)
100g green beans, trimmed and chopped into ½ inch pieces
100ml pot of crème fraiche
10ml oil for frying
Salt and pepper
100ml white wine or vermouth
300ml chicken stock
Sprig of tarragon
100g green beans, trimmed and chopped into ½ inch pieces
100ml pot of crème fraiche
10ml oil for frying
Salt and pepper
100ml white wine or vermouth
300ml chicken stock
Sprig of tarragon
Salt and pepper to taste
Fry the onion and leeks on a low heat until soft and
glossy, add the chopped garlic and cook for a further 5 minutes
Add the chicken and sauté for 5 minutes
Add the stock and white wine and bring to
the boil for 1 minute
Add the rest of the prepped veg and herbs, cover and simmer on a low heat for 40 minutes
If there is too much liquid reduce slightly by turning up the heat to high for 5 minutes
Lower the heat before adding the crème fraiche
Lower the heat before adding the crème fraiche
Season and serve
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