Chicken and Potato Casserole- One Pot Meal

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Chicken And Potato Casserole

If you have small new potatoes they will be great for this recipe because you can cook them whole. If You use large potatoes you will have to cut them into chunkc.

Home One Pot Meal Index

Ingredients:

2 tbsp vegetable oil
5 tbsp butter
4 chicken portions, about 8 oz.225g each
2 leeks, sliced
1 garlic cloe, crushed
4 tbsp all purpose flour
3 1/4 cups chicken bouillon
1 1/4 cups dry white wine
4 oz/115 g baby carrots, halved lengthwise
4 oz/115 g baby corn cobs, halved lengthwise
1lb/450 g small new potatoes
1 bouquet garni
2/3 cup heay cream
salt and pepper
boiled rice or fresh vegetables, to serve

Kitchen Tip: Use turkey fillets instead of the chicken, if preferred, and vary the vegetables according to those you hae at hand.

Directions:

Heat the oil and butter in a large skillet. Cook the chicken for 10 minutes, turning, until browned all over. Tansfer the chicken to a casserole.
Add the leeks and garlic to the skillet nd cok for 2-3 minutes, stirring constantly. Stir in the flour and cook for another minute, stirring constantly. REmove the skillet from the heat and stir in the bouillon and wine. Season well.
Return the skillet to the heat and bring themixture to a boil. Stir in the carrtots, baby corn, new potatoes, and bouquet garni.
Tansfer the mixture to the casserole. Cover and cook in a preheated oven, 350 degrees F/180 degrees C for about 1 hour.
Remove the casserole from the oven and stir in the cream. Return the casserole to the oven, uncovered and cook for another 15 minutes. Remove the bouquet garni and discard. Taste and adust the seasoning, if necessary. Serve the casserole with boiled rice or freash egetables as broccoli.