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Zesty half chicken and vegetables casserole

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 55 minutes
Servings: 3 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  1. Slice the leek, carrot and celery.
  2. 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.
  3. 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).
  4. Add the beans and peas, stir them through, then cook for another 8-10 minutes.
  5. Add the lemon zest and some juice and scatter some fresh herbs over it.
  6. Serve warm.