Chicken and Vegetable Casserole

Recipes Chicken and Vegetable Casserole

The combination of flavours makes this recipe the perfect wholesome dinner! The sweet potato adds a bit of extra fibre and the peas can be replaced by green beans if you prefer.

6 serves

6 serves of veg

3 tablespoons extra virgin olive oil
2 chicken drumsticks
4 chicken thighs
1 brown onion, diced
1 bay leaf
1 tablespoon rosemary sprigs
Black pepper to taste
100g bacon, diced
100ml white wine
300g baby mushrooms, sliced
6 small white potatoes, cubed
1 cup sweet potato, cubed
1 cup green peas, frozen

Heat two tablespoons of oil in pan, brown chicken pieces for 2 minutes.
Add onion, bay leaf, rosemary and black pepper. Add bacon and cook for further 2 minutes.
Addwhite wine and bring to the boil.
Stir in mushrooms and cook for 30 minutes over low heat.
Heat remaining oil in pan and fry potato (white and sweet) for about 15 minutes until almost cooked through.
Transfer potatoes to chicken dish, add peas and gently heat through for 5 minutes.

Important

When preparing this recipe:

Double check the food label ingredient list for any allergens each time you purchase it.
Prevent any allergen contamination during preparation, cooking, and serving with proper hygiene and avoiding cross-contact with allergens.