Braised Spring Chicken & Potato Casserole
Equipment
- Chopping board
- Knife
- Deep frying pan with lid
- Tongs
- Zester
- Measuring jug
Ingredients
- 2 tbs olive oil
- 100 g smoked streaky bacon roughly chopped
- 6 chicken thighs bone in, skin on
- 1 tbsp butter
- 1 lemon zest
- fresh thyme
- 75 ml white wine
- 500 ml chicken stock
- 650 g rooster potatoes quartered
- 200 g frozen peas
- 6 spring onion trimmed & sliced in half
- 4 baby gem lettuce sliced in half
- sea salt
- ground black pepper
Instructions
- 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.
- 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.
- Meanwhile quarter the potatoes and slice the spring onions in half.
- Stir in the lemon zest and the thyme sprigs.
- Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.
- Return the bacon to the pan and add in your potatoes. Cover with a lid and simmer for 20 minutes.
- Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce.
- 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!
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.
Nutrition
Serving: 4gCalories: 452kcal
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