October 5, 2010 2 Comments
Updated for Recipes for Nick on What Will Julia Do Next
This weeks magic ingredient for Chez Chelle is Chicken, Chelle commented that she is jealous of us Brits and our roast dinners, they are one of our favourites too, but since the local supermarket sells cooked chickens, hot from the rotisserie at almost the same cost as the raw ones I never seem to cook it any more… Wonder why??
This casserole is quick, tasty and extremely low fat, in fact one portion is only 3 weight watchers points, here goes…
Quick Chicken Casserole
3 Chicken breasts chopped
1pint of chicken stock (or enough to cover rest of ingredients)
3 carrots chopped
4 “portions” of new/small potatoes with the skins left on
1 medium onion chopped roughly
1 cup of peas
1 desert spoon of dried tarragon (or equivalent fresh is you like)
Cornflour to thicken if you prefer
Salt and Pepper to taste, I usually shake in some garlic powder too…
Place the chicken, carrots, onion and stock in a large (hob top) casserole dish and bring to the boil, add the peas and tarragon and allow to simmer until the potatoes are cooked. Drain the juice into another pan, Mix cornflour with water and thicken gravy as desired. Serve.
Feel free to fiddle with the level of content, chicken can be a bit dear at the moment so I have used more carrots or added leeks and cut down on the meat before now.
If you keep an eye on the salt content of your stock cubes, this is ideal to whizz up smooth and serve as baby food. I also use turkey instead of chicken.