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Chicken Casserole with Baby Vegetables

Chicken Casserole with Baby Vegetables

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Easy supper recipes have never looked so good! Try this wholesome chicken casserole packed with delicious autumn vegetables.

Preparation time


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

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.

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