A casserole of wonderfully tender chicken, root vegetables and lentils, finished with creme fraiche, mustard and tarragon.
350g / 12oz onions
350g / 12oz leeks
225g / 8oz carrots
450g / 1 lb swede (rutabaga)
30ml / 2 tbsp oil
4 chicken portions, about 900g / 2 lb total weight
115g / 4oz / 1/2 cup green lentils
475ml / 16fl oz / 2 cups chicken stock
300ml / 1/2 pint / 1 1/4 cups apple juice
10ml / 2 tsp cornflour (cornstarch)
45ml / 3 tbsp creme fraiche
10ml / 2 tsp wholegrain mustard
30ml / 2 tbsp chopped fresh tarragon
salt and ground black pepper
fresh tarragon sprigs, to garnish
Preheat oven to 190C / 375F / Gas 5. Prepare the onions, leeks, carrots and swede and roughly chop them
Heat the oil in a large flameproof casserole. Season the chicken portions with plenty of salt and pepper and brown them in the hot oil until golden. Drain on kitchen paper.
Add the onions to the casserole and cook for 5 minutes, stirring, until they begin to soften and colour. Add the leeks, carrots, swedes and lentils to the casserole and stir over a medium heat for 2 minutes.
Return the chicken to the pan, then add the stock, apple juice and seasoning. Bring to the boil and cover tightly. Cook in the oven for 50 – 60 minutes, or until the chicken and lentils are tender.
Place the casserole on the stove top over a medium heat. in a small bowl, blend the cornflour with about 30 ml / 2 tbsp water to make a smooth paste and add to the casserole with the creme fraiche, whole grain mustard and chopped tarragon. Adjust the seasoning, then simmer gently for about 2 minutes, stirring, until thickened slightly, before serving, garnished with tarragon sprigs.
More Chicken Casserole Recipes
BBC Good Food – Chicken Casserole
Sainsburys – Tasty Chicken Casserole
Waitrose – Waitrose Love Life Healthy Chicken Casserole
jamie oliver chicken casserole