SPRING CHICKEN CASSEROLE
PREP TIME: 20 MINUTES
COOKING TIME: 55 MINUTES
SERVES: 4-6
INGREDIENTS
¼ cup olive oil
4 chicken chops
4 chicken drumsticks
2 tablespoons plain flour
2 large leeks, finely sliced
2 cloves garlic, chopped
100g smoked bacon, diced
600g Spud Lite baby potatoes, halved
1 cup (250ml) verjuice or white wine
2 cups (500ml) chicken stock
¼ cup green pesto
2 cups English spinach, shredded
½ cup frozen peas, thawed
¼ cup mint, roughly chopped
salt flakes and freshly ground black pepper
METHOD
1. Heat 1 ½ tablespoons of the oil in a heavy based ovenproof dish over a medium-high heat. Place chicken in a bag with flour, salt and pepper and toss until well coated in mixture. Brown chicken in batches for 3 minutes each side or until golden. Set aside until required.
2. Add remaining 1 ½ tablespoons oil to the same pan over a medium-low heat. Add leek, garlic and bacon, stirring to combine. Cover and cook for 10 minutes until tender.
3. Return chicken to the pan with potatoes, verjuice and stock. Increase heat to medium and bring to a simmer. Reduce heat, cover and cook for 30 minutes or until potatoes are tender.
4. Add pesto, spinach and peas, stirring until wilted. Check seasoning and adjust accordingly.
To finish sprinkle over fresh mint and serve.
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