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    Spring chicken casserole

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    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. 

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    Cook’s tip

    Prepare this up to the end of step 1 the day before or freeze. Defrost fully before continuing with step 2. 

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    4 stars