Creamy chicken and vegetable casserole
We love the simplicity and ease of this creamy chicken casserole. It's a one pot dish containing five different types of vegetables in a delicious creamy sauce. Perfect for a mid week family meal.
- 1 hr 30 mins cooking
- Serves 4
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Ingredients
Creamy chicken and vegetable casserole
- 1 kilogram (2 pounds) chicken thigh fillets, cut into 2cm (¾-inch) pieces
- 2 tablespoon plain (all-purpose) flour
- 2 tablespoon olive oil
- 1 brown onion (200g), chopped coarsely
- 1 clove garlic, crushed
- 2 carrots (240g), chopped coarsely
- 2 potatoes (400g), chopped coarsely
- 2 stalks celery (300g), trimmed, chopped coarsely
- 1 cup (250ml) dry white wine
- 1 1/2 cup (375ml) chicken stock
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 zucchini (300g), chopped coarsely
- 200 gram (6½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths
- 2 tomatoes (300g), chopped coarsely
- 1 1/4 cup (310ml) cream
- 1 tablespoon wholegrain mustard
Method
Creamy chicken and vegetable casserole
- 1Coat chicken in flour; shake off excess. Heat half the oil in large saucepan; cook chicken, in batches, until browned.
- 2Heat remaining oil in same pan; cook onion, garlic, carrot, potato and celery, stirring, about 5 minutes or until vegetables are browned lightly. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
- 3Return chicken to pan with stock, bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until chicken is tender. Add zucchini, beans, tomato, cream and mustard; simmer, uncovered, about 15 minutes or until vegetables are tender and sauce thickens slightly.
Notes
It is fine to use just one 300ml carton of cream for this recipe. Recipe is not suitable to freeze. Serve with steamed white rice or small pasta shells.
