Recipe

Chicken and potato casserole

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

  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken and potato casserole
  • 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

Chicken and potato casserole
  • 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.

Notes

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.

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