Chicken, cider and vegetable casserole

Name: Chicken, cider and vegetable casserole
Prep time: 20 min
Cook time: 50 min
Yield: Serves 4, twice over.
Cuisine: British recipes
Ingredients: Vegetable oil for frying; 1 butternut squash, peeled and cut into small chunks; 500g small new potatoes, halved; 4 leeks, finely sliced; 300ml dry cider, plus an extra glug; 750ml chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr); 12 British free-range skinless boneless chicken thighs; 2 tbsp wholegrain mustard; 80g crème fraîche; Bunch fresh flatleaf parsley, roughly chopped (optional); Lemon juice to serve (optional)

Easy
April 2017

Easy
April 2017

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.

Freezable
Gluten-free recipes

Nutrition: per serving

Calories: 320kcals
Fat: 11g (4g saturated)
Protein: 27.7g
Carbohydrates: 22g (8.5g sugars)
Fibre: 6.2g
Salt: 0.7g

Nutrition: per serving

Calories: 320kcals
Fat: 11g (4g saturated)
Protein: 27.7g
Carbohydrates: 22g (8.5g sugars)
Fibre: 6.2g
Salt: 0.7g

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Ingredients

Vegetable oil for frying
1 butternut squash, peeled and cut into small chunks
500g small new potatoes, halved
4 leeks, finely sliced
300ml dry cider, plus an extra glug
750ml chicken stock (we like Knorr)
12 British free-range skinless boneless chicken thighs
2 tbsp wholegrain mustard
80g crème fraîche
Bunch fresh flatleaf parsley, roughly chopped (optional)
Lemon juice to serve (optional)

Vegetable oil for frying
1 butternut squash, peeled and cut into small chunks
500g small new potatoes, halved
4 leeks, finely sliced
300ml dry cider, plus an extra glug
750ml chicken stock (we like Knorr)
12 British free-range skinless boneless chicken thighs
2 tbsp wholegrain mustard
80g crème fraîche
Bunch fresh flatleaf parsley, roughly chopped (optional)
Lemon juice to serve (optional)

Method

Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of oil in a large deep casserole with a lid. Add the vegetables and fry for 8-10 minutes over a medium-high heat to colour.
Add the cider, turn up the heat to high, then reduce for 2-3 minutes. Add the stock, chicken thighs and mustard. Put the lid on and cook in the oven for 40-50 minutes until the chicken is cooked through and tender. Add an extra glug of cider, stir in the crème fraîche and season.
Serve half the casserole, scattered with the freshly chopped parsley and a squeeze of lemon, if using.

Method

Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of oil in a large deep casserole with a lid. Add the vegetables and fry for 8-10 minutes over a medium-high heat to colour.
Add the cider, turn up the heat to high, then reduce for 2-3 minutes. Add the stock, chicken thighs and mustard. Put the lid on and cook in the oven for 40-50 minutes until the chicken is cooked through and tender. Add an extra glug of cider, stir in the crème fraîche and season.
Serve half the casserole, scattered with the freshly chopped parsley and a squeeze of lemon, if using.

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.

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3.5 votes

Reviews

Read what others say...

Susannah erbe says:
18th Dec 2017 at 4:07 pm
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.
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Stuart Taylor says:
17th May 2017 at 8:48 pm
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
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