Name: Zesty half chicken and vegetables casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: Half chicken; 2 Tbsp olive oil; 1 leek; 2 rosemary twigs; 1 celery stick; 2 carrots; 3 cloves of garlic; 100 ml white wine; 500 ml chicken stock; 2 cups green peas; 2 cups green beans; Herbs of your choice; 1 lemon, zested and juiced

Zesty half chicken and vegetables casserole

25 Jun 2023

by Dinna

Prep Time

10 minutes

Cook Time

45 minutes

Total Time

55 minutes

Zesty half chicken and vegetables casserole

Background

If you’re cooking for 2-3 people it’s not worth roasting a whole chicken. You can cut it in half, and use them for two meals. This zesty half chicken and vegetables casserole is a lovely French dish, perfect for Summer lunches and suppers. Serve it with boiled potatoes or just fresh, crusty bread.

Ingredients

Half chicken
2 Tbsp olive oil
1 leek
2 rosemary twigs
1 celery stick
2 carrots
3 cloves of garlic
100 ml white wine
500 ml chicken stock
2 cups green peas
2 cups green beans
Herbs of your choice
1 lemon, zested and juiced

Instructions

Slice the leek, carrot and celery.
Heat the oil to a large casserole dish then put the chicken skin-side facing down in it. Scatter the celery, and leek around it.
Cook for about 10 minutes over medium heat, then turn over the chicken, add the rosemary leaves and garlic and brown the other side too for another few minutes. Keep stirring the vegetables. Add the wine and reduce it by half then pour in the chicken stock. Put a lid on, reduce the heat, and simmer cook for 35 minutes. Alternatively put the dish, covered, in a preheated oven, and cook for 30 minutes (oven temperature should be set to about 180°C).
Add the beans and peas, stir them through, then cook for another 8-10 minutes.
Add the lemon zest and some juice and scatter some fresh herbs over it.
Serve warm.