Spring Chicken Casserole
This spring chicken casserole is an easy, one-pan gluten free meal. With a creamy tarragon sauce and delicious spring greens, it's a lighter take on a classic gluten free chicken casserole for the summer season.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 600 g chicken thigh fillets
- 4 rashers streaky smoked bacon chopped
- 1 onion finely chopped
- 400 g baby potatoes
- 1 tbsp fresh tarragon chopped
- 600 ml gluten free chicken stock
- 250 g asparagus spears
- 200 g sliced spring greens
- 4 spring onions
- 150 ml crème fraîche
Instructions
- Add the olive oil to a large, lidded pan and place on a medium heat. Add the chicken thigh fillets, bacon, onion and spring onion, and fry for 4-5 minutes until the chicken has browned all over.
- Add the potatoes and tarragon and fry for another minute, stirring well.
- Pour in the chicken stock and stir well, using a spatula to scrape up anything stuck to the bottom of the pan. Bring to the boil and place the lid on.
- Turn the heat down to low and simmer for 30 minutes, stirring once or twice during that time to make sure nothing catches on the bottom of the pan.
- After 30 minutes, add the asparagus and spring greens and crème fraîche. Mix together well and simmer for another 5 minutes before serving straight away as a one-pan meal, or with a side of steamed green veg.
Nutrition
Serving: 1g | Calories: 788kcal | Carbohydrates: 37g | Protein: 56g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 269mg | Sodium: 1011mg | Fiber: 5g | Sugar: 7g
