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Cover - Braised Spring Chicken & Potato Casserole

Braised Spring Chicken & Potato Casserole

30 mins
452 cals per serving
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Donal's Notes

True comfort food in a matter of minutes; that’s what this dish is all about. Crispy chicken in a white wine sauce with wonderful braised greens and a pop of zesty citrus freshness; it really doesn’t get better than that for a speedy midweek supper.

Ingredients

olive oil
olive oil
smoked streaky bacon
smoked streaky bacon
chicken thighs
chicken thighs
butter
butter
lemon
lemon
fresh thyme
fresh thyme
white wine
white wine
chicken stock
chicken stock
rooster potatoes
rooster potatoes
frozen peas
frozen peas
spring onions
spring onions
baby gem lettuces
baby gem lettuces
sea salt
sea salt
ground black pepper
ground black pepper

Equipment

Chopping board
Chopping board
Knife
Knife
Deep frying pan with lid
Deep frying pan with lid
Tongs
Tongs
Zester
Zester
Measuring jug
Measuring jug

Method

1

Heat 1 tbsp of the oil in a large high-sided frying pan over a high heat. Add the roughly chopped 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

Meanwhile quarter the potatoes and slice the spring onions in half.

4

Stir in the lemon zest and the thyme sprigs.

5

Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.

6

Return the bacon to the pan and add in your potatoes. Cover with a lid and simmer for 20 minutes.

7

Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce.

8

Cover with a lid and cook for about 5 minutes until the chicken is cooked through and the potatoes are tender. Serve straight away as is and enjoy!

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