Tasty chicken and potato casserole
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Time to make:
1 hr 10 mins (Hands-on time: 25 mins, Cooking time: 45 mins)
$3.99 per serve
(at time of publication)
Full ingredients list:
2 teaspoons light olive oil
12 French shallots, peeled
750g small potatoes, halved (such as chat potatoes)
2 cups reduced-salt chicken stock
1 lemon, zested and juiced
6 x 130g (about 800g total) chicken breast fillets
3 teaspoons dried oregano
ground black pepper, to taste
1 1/2 cups frozen peas, thawed
2 tablespoons chopped fresh parsley
1 clove garlic, finely sliced
3 cups steamed green beans, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Heat half the oil in a large frying pan over high heat and fry shallots and potatoes for 5 minutes, until browned. Transfer to a large roasting tin and pour over stock and lemon juice. Transfer to the oven and bake for 15 minutes.
Step 2 Meanwhile, score chicken with a sharp knife and rub with oregano and pepper. Add remaining oil to frying pan and fry chicken in 2 batches for 2–3 minutes per side, until evenly browned.
Step 3 Remove roasting tin from oven and nestle chicken in amongst potatoes (so they are sitting in the sauce). Return tin to oven and cook for a further 15 minutes until almost cooked. Stir peas into mixture and cook for a final 5 minutes.
Step 4 In a small bowl, combine parsley, garlic and lemon zest. Scatter over stew and serve at once with steamed green beans.
About this recipe
First published: June 2010