Chicken and vegetable casserole recipe
information
Preparation time: 25 minutes.
Cooking time: 1 1/2 hours.
Oven temperature: 180°C, 350°F, gas 4.
Calories: 265 per portion
ingredients
1 onion, roughly chopped
3 - 4 celery sticks, roughly chopped
4 carrots, peeled and roughly chopped
4 turnips, peeled and roughly chopped
1 small swede, peeled and roughly chopped
4 chicken portions, about 175 g (6 oz) each, skinned
1 bay leaf
1 bouquet garni
300 ml (1/2 pint) chicken stock
salt and pepper
3 - 4 celery sticks, roughly chopped
4 carrots, peeled and roughly chopped
4 turnips, peeled and roughly chopped
1 small swede, peeled and roughly chopped
4 chicken portions, about 175 g (6 oz) each, skinned
1 bay leaf
1 bouquet garni
300 ml (1/2 pint) chicken stock
salt and pepper
method
1. Put half of the vegetables in a casserole. Put the chicken portions on top and cover with the remaining vegetables. Add the bay leaf, bouquet garni, stock, salt and pepper to taste.
2. If using a flameproof casserole, bring to the boil on top of the cooker and skim.
3. Cover and cook in the oven for about 1 1/2 hours. Skim off any fat and serve.
If you cook this casserole the day before, it can be put in the refrigerator overnight and reheated for 30 minutes before serving. The fat is easier to remove when cold.
2. If using a flameproof casserole, bring to the boil on top of the cooker and skim.
3. Cover and cook in the oven for about 1 1/2 hours. Skim off any fat and serve.
If you cook this casserole the day before, it can be put in the refrigerator overnight and reheated for 30 minutes before serving. The fat is easier to remove when cold.
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
