Chicken and vegetables casserole
This chicken and vegetables casserole is a simple recipe, perfect for midweek family meals. I made it with sweet potato, carrot and mushrooms but you can use any veggies you’ve got in your fridge, such as potatoes, courgette, green peas, swede, parsnips, fennel, kale, spinach and so on. Serve it with a mash, steamed rice or just crusty bread.
Ingredients
Method
- Finely chop the onion. Peel and dice the sweet potato and carrot. Roughly chop the mushroom.
- Heat the oil in a heavy-based pan over a medium heat and fry the chicken legs, skin side down, until golden and crispy. Transfer them to a plate.
- Fry the bacon and onion for about 5 minutes until they are golden.
- Add the sweet potato, carrot and mushrooms, then put the chicken pieces (skin side up) on top of the veggies.
- Pour over the stock, add the thyme and cover with a lid. Bring to the boil then simmer gently for about 30 minutes until the chicken is cooked through.
- Remove the chicken and reduce the sauce to thicken by boiling it for a few minutes.