Chicken Casserole with Baby Vegetables
Easy supper recipes have never looked so good! Try this wholesome chicken casserole packed with delicious autumn vegetables.
Feeds
4People
Preparation time
70Min.
Difficulty
easy
Ingredients
- ungrouped
- 400 ml water
- 100 g cherry tomatoes
- 100 g baby corn
- 100 g baby carrots
- 5 baby leek stems, cut in half
- 500 g chicken pieces (thighs and drumsticks)
- 1 clove garlic, crushed
- 1 onion, cut into wedges
- 1 Knorr chicken stock pot
- 30 ml sunflower oil
- 3 baby marrows, cut into thirds
- 6 baby potatoes, halved
Preparation method
- ungrouped
- Heat the oil, and fry the onion and garlic.
- Add the chicken and lightly brown.
- Add the baby leeks and fry for 3 minutes.
- Add all the remaining ingredients and simmer until potatoes are soft.
- Mix some flour to a paste and add enough to the pot to make a thicker gravy.
Try our Menu Planner
Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.