Chicken, cider and vegetable casserole

Chicken, cider and vegetable casserole
  • Serves icon Serves 4, twice over.
  • Time icon 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.

Nutrition: per serving

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

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)

Method

  1. 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.
  2. 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.
  3. Serve half the casserole, scattered with the freshly chopped parsley and a squeeze of lemon, if using.

delicious. tips

  1. 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.

  2. 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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
May delicious. magazine

Rate & review

Rate

3.6 votes

Reviews

Read what others say...

  1. 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.

  2. 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

Share your thoughts...

Rate & review

Rate

3.6 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

delicious ipad