Chicken, cider and vegetable casserole
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Easy - April 2017
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Serves 4, twice over. -
Hands-on time 20 min, oven time 40-50 min
Our easy recipe for creamy chicken, cider and vegetable casserole makes a double portion – pop half in the freezer and enjoy the other half for dinner.
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Freezable -
![Gluten free]()
Gluten-free
- Calories
- 320kcals
- Fat
- 11g (4g saturated)
- Protein
- 27.7g
- Carbohydrates
- 22g (8.5g sugars)
- Fibre
- 6.2g
- Salt
- 0.7g
delicious. tips
Next time: Bone-in chicken thighs will add more flavour (remove the skin before cooking). Use white wine instead of cider and any veg you have to hand – try carrots, mushrooms or celery.
Cook to the end of step 2, then cool completely and store, covered, in the fridge for 3-4 days.
To freeze: Leave the remainder to cool completely, then transfer to a large freezerproof plastic container, food bag or foil containers and freeze for up to 3 months. When you want to reheat: If stored in a plastic container or food bag, defrost fully, then pour into a pan or flameproof casserole and heat through on the hob until piping hot. If in foil containers, reheat from frozen at 160°C/140°C fan/gas 4 for 50-60 minutes until piping hot.
More food for thought...
In the kitchen
How to make a casserole
In the kitchen
How to make chicken stock (and poached chicken)
In the kitchen
How to strip a chicken carcass
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My family really enjoyed this dish. I used white wine instead of the cider, it was quite saucy but not excessively so and good to mash the potatoes down into.
Not a great recipe. The chicken had a sloppy texture & the dish really lacked flavour. My advice would be to brown the thighs beforehand to improve the colour & texture. I would also add a bunch of tarragon to improve the flavour. There was too much liquid too, so reduce the stock by perhaps one quarter or at least thicken at the end with corn starch or a roux