This quick chicken casserole is a great alternative to the Sunday roast – or a perfect leftovers meal for during the week.
1. Fry the thighs in the oil in a casserole or wide pan with a lid to quickly brown.
2. Stir in the onion with the flour and stock cube until the flour disappears, then gradually stir in 750ml of hot water from the kettle.
3. Throw in the carrots and potatoes, and bring to a simmer. Cover and cook for 20 minutes.
4. Take off the lid and simmer for 15 minutes more, then throw in the peas for another five minutes. Season, then stir in the herbs and some seasoning.
And that’s it!
Fat 17g Sat.Fat 4g Carbs 25g Energy 482kcal Protein 53g Sodium .02g Sugar 4g Fibre 4g
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This simple but fantastic recipe for sole with sage and butter comes direct from chef JP McMahon.