Spring chicken casserole

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4

Ingredients

500ml Cooks’ Ingredients Chicken Stock
8 free range chicken thighs, skinned
150g baby topped carrots
500g miniature new potatoes
4 Little Gem lettuce hearts, halved
155g pack Popped Fresh Garden Peas
2 salad onions, thinly sliced
2 tbsp half-fat crème fraiche
4 tbsp chopped flat-leaf parsley

Method

1. Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.

2. Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat. Stir through the crème fraiche and parsley. Ladle into large soup bowls and serve.