SHABBAT RECIPE: Easy One-Pot Chicken Casserole
As we approach another Friday night dinner, those of you in our Jewish audience celebrating Shabbat, may be looking for some inspiration! The tiny preparation time of this particular method astounded us! Take a look at this easy recipe by BBC Good Food, for a one-pot chicken casserole to tickle your tastebuds…
Cooking Time: Prep time 5 mins, cooking time 50 mins
Serves: 4, easy
8 bone-in chicken thighs, skin pulled off and discarded
1 tbsp of oil
5 spring onions, sliced
2 tbsps of plain flour
2 chicken stock cubes
2 large carrots, cut into batons (no need to peel)
400g of new potatoes, halved if large
200g of frozen peas
1 tbsp of grainy mustard
A small handful of fresh soft herbs, like parsley, chives, dill or tarragon, chopped
Equipment Needed: Kettle, casserole dish with lid, wooden spoon
Put the kettle on. Fry 8 bone-in chicken thighs in 1 tbsp of oil in a casserole dish or wide pan with a lid to quickly brown.
Stir in the whites of 5 spring onions with 2 tbsp plain flour and 2 chicken stock cubes until the flour disappears, then gradually stir in 750ml hot water from the kettle.
Throw in 2 large carrots, in batons and 400g new potatoes, bring to a simmer. Cover and cook for 20 mins.
Take off the lid and simmer for 15 mins more, then throw in 200g peas for another 5 mins.
Season, stir in 1 tbsp grainy mustard, the green spring onion bits, a small handful of fresh soft herbs and some seasoning.