Winter chicken casserole
It’s that time of year again when the meals on your table need to become a little more hearty and warming. And what could be more comforting than a winter casserole? Made with chicken, potatoes and pesto sauce, this one-pot winter casserole is both filling and full of vitamins.
- 1 tablespoon olive oil
- 1 onion, chopped
- 500g boneless, skinless chicken thighs
- 300g potatoes
- 500ml vegetable stock
- 150g broccoli, chopped
- 150g carrots, chopped
- 150g peas, fresh or frozen
- Bunch asparagus, chopped into quarters
- Bunch spring onion, chopped
- 2 tablespoons pesto (homemade or bought)
In a large frypan, heat the oil over a medium heat, then add the onion and sauté until softened.
Next, add the chicken and fry until browned all over. Then throw in the potatoes and the stock, and bring to the boil. Cover the pot and allow to simmer for 30 minutes.
When the chicken and potatoes are cooked through, add the broccoli, peas, carrots, asparagus and spring onion, and stir through. Return to the boil and cover until the vegetables are cooked. Finally, stir in the pesto.
Serve immediately and enjoy.