Healthy chicken casserole


  • 2tbsp cornflour
  • 1tbsp olive oil
  • 1 onion, halved and finely sliced
  • 2 carrots, peeled and thickly sliced
  • 2 celery sticks, thickly sliced
  • 605g (21oz) pack chicken thigh fillets, without skin
  • 1tbsp plain flour
  • + 5 more ingredients
    • 500g (17 ½oz) new potatoes, quartered
    • Leaves from 2 rosemary and 2 thyme sprigs
    • 600ml stock, made from a stock cube
    • 410g (14 ½oz) can butter beans, drained
    • Crusty wholegrain or seeded bread to serve

1. Preheat the oven to 180°C/356°F/gas mark 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 mins. 2. Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the ...

View full recipe at SpringPad


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