Summer Chicken Casserole
When autumn and cooler weather arrives what a pleasure it is to tuck into a hearty casserole. However, I have a family favourite for the summer months which is light and tangy, maybe a little special, and makes use of fresh ingredients easily found on supermarket shelves at this time of the year.
It is also cooked in one pan on top of the stove so will not make your kitchen any hotter than it already is in this interminable heat, and with no slaving over the washing up!
SUMMER CHICKEN CASSEROLE
What you'll need
2 tbs olive oil
8 skinless chicken breasts
8 baby onions halved
2 garlic cloves, roughly chopped
450gr baby new potatoes (for extra flavour I like halved Nicola Mediterranean to be found at Woolies)
450gr baby carrots, scrubbed
3 tbs flour
11/2 tbsp Dijon mustard
425mls dry white wine (try Darling Cellars Bush Vine Sauvignon Blanc which helps the tang, or Arumfields Chenin Blanc)
425mls chicken stock (made with 1 Knorr Stockpot)
250gr asparagus tips
250gr mixed sugar snap peas and baby corn
1 tbs lemon juice
Handful mixed tarragon and parsley chopped
TIP: Served with green beans and crusty bread – a loaf of Rustique from Rosemead Bakery if you are in our area!
1. Heat the oil and butter in a large saute pan or casserole and cook the chicken in batches for 3-4 minutes until golden all over.
2. Remove from pan and set aside.
3. Add the onions, garlic, potatoes and carrots and toss together, cooking for about 5 minutes.
4. Sprinkle with the flour, stir in the mustard, toss again and pour over the wine and simmer gently until reduced by about half.
5. Pour in the stock, bring to a simmer and return the chicken to the pan. Cover and simmer for about 15 minutes.
6. Scatter over the asparagus, sugar snaps and baby corn and simmer for a further 8 minutes without stirring.
7. Stir in lemon juice, cream, parsley and tarragon and heat through gently.