FREEZABLE PLASTIC FOOD CONTAINERS RECIPES

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CHICKEN, CIDER AND VEGETABLE CASSEROLE RECIPE | DELICIOUS ...



Chicken, cider and vegetable casserole recipe | delicious ... image

Our easy recipe for creamy chicken, cider and vegetable casserole makes a double portion – pop half in the freezer and enjoy the other half for dinner.

Provided by delicious. magazine

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield Serves 4, twice over.

Number Of Ingredients 11

Vegetable oil for frying
1 butternut squash, peeled and cut into small chunks
500g small new potatoes, halved
4 leeks, finely sliced
300ml dry cider, plus an extra glug
750ml chicken stock (we like https://www.knorr.com/uk/flavour_discovery/discover-one-pot-recipes.htmlKnorr)
12 British free-range skinless boneless chicken thighs
2 tbsp wholegrain mustard
80g crème fraîche
Bunch fresh flatleaf parsley, roughly chopped (optional)
Lemon juice to serve (optional)

Steps:

  • Heat the oven to 190°C/170°C fan/gas 5. Heat a glug of oil in a large deep casserole with a lid. Add the vegetables and fry for 8-10 minutes over a medium-high heat to colour.
  • Add the cider, turn up the heat to high, then reduce for 2-3 minutes. Add the stock, chicken thighs and mustard. Put the lid on and cook in the oven for 40-50 minutes until the chicken is cooked through and tender. Add an extra glug of cider, stir in the crème fraîche and season.
  • Serve half the casserole, scattered with the freshly chopped parsley and a squeeze of lemon, if using.

Nutrition Facts : Calories 320kcals, FatContent 11g (4g saturated), ProteinContent 27.7g, CarbohydrateContent 22g (8.5g sugars), FiberContent 6.2g

ONE-POT CHICKEN & BACON STEW RECIPE - BBC GOOD FOOD



One-pot chicken & bacon stew recipe - BBC Good Food image

Cook a batch of this delicious family favourite and you'll always have a satisfying meal to hand

Provided by Barney Desmazery

Categories     Dinner, Main course

Total Time 1 hours 50 minutes

Prep Time 20 minutes

Cook Time 1 hours 30 minutes

Yield 8

Number Of Ingredients 14

3 tbsp olive oil
16 chicken pieces on the bone (about 3kg/6lb 8oz in total)
140g smoked bacon, chopped or lardons or cubetti di pancetta
4 medium carrots, thickly sliced
2 onions, roughly chopped
2 tbsp plain flour
1 tbsp tomato purée
75ml white wine or cider vinegar
1l chicken stock
2 bay leaves
4 tbsp double cream or crème fraîche
600g small new potatoes, halved
12 large white mushrooms, quartered
chopped herbs, such as parsley, tarragon or chives

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large flameproof casserole with a lid. Fry the chicken pieces in batches for 5 mins on each side until well browned, then transfer to a plate. Sizzle the bacon in the casserole for a few mins until beginning to crisp. Stir in the carrots and onions, then cook for 5 mins until starting to soften. Stir in the flour and tomato purée and cook for 1 min more. Finally, splash in the vinegar and stir well.
  • Pour in the stock and bring to a simmer. Add the bay, cream and seasoning. Slide in the chicken pieces and scatter over the potatoes, turning everything over a few times so that the potatoes are immersed in the sauce. Put the lid on and place in the oven. After 40 mins, remove from the oven and stir in the mushrooms. Cover again and cook in the oven for 10 mins more until the chicken is cooked through and tender but not completely falling off the bone. You can now turn off the heat, and chill and freeze some or all of it (see freezing tips, below). If eating straight away, cook for 10 mins more, then sprinkle over the herbs and serve.

Nutrition Facts : Calories 736 calories, FatContent 46 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 60 grams protein, SodiumContent 1.74 milligram of sodium

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