Spring Chicken Casserole

Name: Spring Chicken Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: sea salt and freshly ground black pepper; 500 ml/17 fl oz/2 cups hot chicken stock; 200 g/7 oz asparagus tips; 150–200 g/5½–7 oz/3–4 cups baby spinach leaves; sea salt and freshly ground black pepper; 1 tbsp olive oil; 4 skinless, boneless chicken breast fillets; 4 skinless, boneless chicken breast fillets; 12–16 shallots, peeled and halved; 1 large or 2 small fennel bulbs, cut into wedges, or 150 g/5½ oz baby fennel, halved; 1 large or 2 small fennel bulbs, cut into wedges, or 150 g/5½ oz baby fennel, halved; 250 g/9 oz new potatoes, halved if large 200g/7oz baby carrots, halved lengthways; 250 g/9 oz new potatoes, halved if large 200g/7oz baby carrots, halved lengthways; 1 bay leaf; 2–3 thyme sprigs peeled; zest of ½ lemon; 1 heaped tbsp tomato purée/paste; 1 heaped tbsp tomato purée/paste

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

Put a spring in your step with this light, delicate casserole. The colours are fantastic and the chicken is really juicy. To make it perfect, I recommend using fresh chicken stock and buying a good-quality chicken from the butcher – it really does make a huge difference. The thing I love most about this dish is that it’s great for a midweek meal and is easily posh enough to serve as a dinner party dish.

Ingredients

Dinner
Gluten-free
Spring

Ingredients

Method