Chicken and Spring Vegetable Casserole

Chicken and Spring Vegetable Casserole

Servings: 4
Prep time: 15 min
Cook time: 30 min
Difficulty: easy

Categories

A lighter, brighter casserole with chicken, spring vegetables, and a touch of cooking cream.

Ingredients

Instructions

1 Heat 1 tbsp of the oil in a large high-sided frying pan over a high heat. Add the bacon and fry until crisp. Take out and leave aside.
2 Heat the pan back up and add another tbsp of olive oil and the butter. Add the chicken thighs and fry on each side until they are also golden and crisp. Season with salt and pepper.
3 Stir in the lemon zest and the thyme sprigs.
4 Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.
5 Return the bacon to the pan and add in your potatoes.
6 Add the peas to the liquid and then nuzzle in the spring onions, radishes and baby gem lettuce.
7 Cover with a lid and cook for about 5 minutes until the chicken is cooked through and the potatoes are tender. Serve straight away and enjoy!

Buy Ingredients From Local Store

Ingredient Quantity Product Price Add
Baby gem lettuce 4.0 pieces Not available -
Butter 1.0 tbsp Not available -
Chicken stock 500.0 ml Not available -
Chicken thighs 6.0 pieces Not available -
Freshly ground pepper Not available -
Frozen peas 200.0 g Not available -
Lemon zest 1.0 lemon Not available -
Olive oil 2.0 tbsp Not available -
Radishes 8.0 pieces Not available -
Rooster potatoes 650.0 g Not available -
Sea salt Not available -
Smoked streaky bacon 100.0 g Not available -
Spring onions 6.0 pieces Not available -
Thyme sprigs 0.0 Not available -
White wine 75.0 ml Not available -