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Chicken Casserole With Winter Vegetables

A casserole of wonderfully tender chicken, root vegetables and lentils, finished with creme fraiche, mustard and tarragon.

Chicken Casserole With Winter Vegetables

Serves 4

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

chicken casserole jamie oliver
jamie oliver chicken casserole

Casseroling Chicken

Casseroling Chicken

Chicken Casserole

Moist cooking methods not only bring out the flavour of the poultry but also let herbs and spices infuse the meat.

Even whole birds and joints can be casseroled as long as your pot or dish is large enough.

Casseroling Chicken

Brown your poulty pieces or bird all over first. Remove from the pan before softening chopped onion, carrot, celery and other flavouring ingredients in the fat remaining in the pan.

traditional chicken casserole

Replace the poulty before adding the chosen liquid, stock, wine or canned tomatoes. Season the casserole well, then bring it to just before simmering point. Cover it closely and allow it to simmer very gently on top of the stove, or cook in the oven at 180C / 350F.

casserole

Cooking Times For Chicken Casserole

For a whole bird allow 20 minutes per pound, plus 20 minutes. Large portions 45 – 60 minutes. Boneless breasts about 30 minutes. Chunks or diced poultry 20 – 40 minutes, depending on their size

Chicken Casserole

chicken casserole jamie
casseroling chicken brests