chicken potato vegetable bake

 Small new potatoes are ideal for this loaded chicken and potatoes casserole recipe because they can be cooked whole. Cut larger potatoes in half or into chunks before using them.
  • 2 tbsp vegetable oil
  • 4 chicken portions (about 8 oz/225 g each)
  • 2 leeks, sliced
  • 1garlic clove, crushed
  • 4 tbsp all-purpose flour
  • 3½ups chicken bouillon
  • 1¼ cups dry white wine
  • 1cup baby carrots halved lengthwise
  • 12 baby corn cobs, halved lengthwise
  • 1 lb/450g small new potatoes
  • 1 bouquet garni
  • ²⁄³cup heavy cream
  • salt and pepper
  • rice, to serve

chicken potato vegetable bake

Heat the oil in a large skillet. Cook the chicken for 10 minutes, turning until browned. Transfer the chicken to a casserole dish using a draining spoon.
Add the leek and garlic and cook for 2-3 minutes, stirring. Stir in the flour. Cook 1 minute and remove from the heat Stir in the bouillon and wine.
Return the skillet to the heat and bring to a boil. Stir in the carrots, corn, the potatoes, and bouquet garni, and season to taste. Transfer to casserole dish.
Cover and cook in a preheated oven, 350°F/ 18o°C, for 1 hour.
 Remove the casserole to stir in the cream. Return to the oven uncovered and cook for 15 minutes. Remove the bouquet garni, season with salt and pepper, and serve with rice.
chicken potato vegetable bake
Cook’s Tip
use turkey fillets instead of the chicken, if preferred, and vary the vegetable according to those you have to hand

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