Name: Chicken and potato casserole
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 6 (150g) baby onions, quartered; 2 clove garlic, crushed; 700 gram chicken thigh fillets, chopped coarsely; 300 gram baby new (chat) potatoes, quartered; 1 large_piece (180g) carrot, chopped coarsely; 1/4 cup (35g) plain (all-purpose) flour; 1/3 cup (80ml) dry white wine; 420 gram canned chicken consommé; 250 gram asparagus, trimmed, cut into 5cm (2-inch) pieces; 2 tablespoon wholegrain mustard; 1 tablespoon lemon rind, finely grated; 1/3 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

Chicken and potato casserole

Need a new family favorite? Try our chicken and potato casserole with fresh asparagus and wholegrain mustard.

Ingredients

1 tablespoon peanut oil

6 (150g) baby onions, quartered

2 clove garlic, crushed

700 gram chicken thigh fillets, chopped coarsely

300 gram baby new (chat) potatoes, quartered

1 large_piece (180g) carrot, chopped coarsely

1/4 cup (35g) plain (all-purpose) flour

1/3 cup (80ml) dry white wine

420 gram canned chicken consommé

250 gram asparagus, trimmed, cut into 5cm (2-inch) pieces

2 tablespoon wholegrain mustard

1 tablespoon lemon rind, finely grated

1/3 cup fresh flat-leaf parsley, loosely packed, coarsely chopped

Method

1.Heat oil in a large non-stick saucepan, cook onion and garlic, stirring, until onion softens. Add chicken, cook, stirring, about 5 minutes or until chicken is browned and cooked through.

2.Add potato, carrot and flour to pan, cook, stirring, 5 minutes. Add wine and consomme, cook, stirring, until mixture boils and thickens. Simmer, covered, about 10 minutes or until potato is tender.

3.Add asparagus, mustard and rind to pan, bring to the boil. Reduce heat, simmer, covered, until asparagus is just tender. Stir in rind and parsley.

serving suggestion A radicchio, coral and oakleaf lettuce salad. This recipe is more flavoursome if made a day ahead; store, covered, in the refrigerator. Reheat just before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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