{title}

Health & Nutrition >> Health Articles >> news article templatesMain >> Chicken and potato casserole

There is nothing quite like a casserole for these cold winter nights,

Quick run down

Preparation time: 25min Cook: 45min tasty Chicken and potato casserole recipe
Serves: 6
Cost: per serve: $3.99

Ingredients

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
1½ cups frozen peas, thawed
2 tablespoons chopped fresh parsley
1 clove garlic, finely sliced
3 cups steamed green beans, to serve

Putting it together

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. And scatter over stew