Chicken and vegetable casserole - news fold1

Tuesday, October 1, 2019

Chicken and vegetable casserole




Ingredients

 › 4 chicken portions
 › 3 large carrots
 › 2 onions
 › 2 celery stalks
 › 6 mushrooms
 › 1 low-salt chicken stock cube dissolved in 275 ml of boiling water.
 › 2 dessertspoons of lemon juice
 › ½ dessertspoon of mixed herbs
 › pinch of salt if desired
 › pepper
 › 20 g of frozen peas

Directions

1.  Preheat the oven to 180°C / 350°F / Gas Mark 4.
2.  Wash, peel and chop carrots, onion, celery and mushrooms.
3.  Place chicken portions in a casserole dish with all the vegetables.
4.  Pour in chicken stock, lemon juice, mixed herbs, salt and pepper.
5.  Bake for 1–1½ hours or until chicken is cooked.
6.  Serve with baked potatoes or rice.
Any vegetables can be used
instead of mushrooms and
carrots. Pick according to
availability, choice and cost.

Note

Serves
4 adults
Preparation time
15 minutes

Cooking time
1 hour 30 minutes

Utensils needed
Casserole dish
Chopping board
Chopping knife
Vegetable peeler
Measuring jug

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