Normandy chicken casserole 2This creamy cider chicken casserole may be light, but it’s certainly still filling. It’s another one of our one-pot wonders!

SERVES – 4

PREP – 25 MINS

COOK – 1 HOUR

 

25g butter

2 skinless chicken breasts, halved

4 chicken drumsticks, skin removed

8 shallots, peeled

3 sticks celery, chopped

2 eating apples, cut into wedges

300ml dry cider or apple juice

500ml chicken stock

1tbso thickening granules

1000ml crème fraiche

2tbsp Dijon mustard

2tbsp tarragon

 

1. Heat oven to 190°C, Gas 5. Season chicken. Heat 25g butter in a large, flameproof casserole dish and fry chicken for 10 mins, until browned all over.

2. Add the shallots, celery, and apples. Cook for a few mins. Remove apples and pour in cider or juice and stock. Bring to the boil, then cover and cook in the oven for 40 mins until the chicken is tender.

3. Add the thickening granules and apple, crème fraiche, mustard and tarragon to the casserole. Bring to the boil, stir and simmer for 3 mins, until sauce thickens.

 

Per serving: 268 cals, 18g fat (11g saturated), 17g carbs