Spring Vegetable and Chicken Casserole

Name: Spring Vegetable and Chicken Casserole
Yield: Serves 8–10
Ingredients: 1 pt / 570 ml dry white wine; 2–3 sprigs tarragon; 6 oz / 170 g carrots, peeled and thickly sliced; 1 head garlic, peeled and chopped (optional); 1 large onion, peeled and chopped; 1½ lb / 680 g new potatoes, scrubbed; 2 chickens, 3 lb / 1.35 kg each, jointed; 2 tbsp olive oil; 8 oz / 230 g green beans, topped and tailed; 1 lb / 455 g small courgettes, thickly sliced; 6 oz / 170 g baby sweetcorn; 4 oz / 110 g mangetout or sugar snap peas; 4 oz / 110 g mangetout or sugar snap peas; sea salt; freshly ground black pepper; chopped chervil, parsley or tarragon; chopped chervil, parsley or tarragon; chopped chervil, parsley or tarragon

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 chickens, 3 lb / 1.35 kg each, jointed
2 tbsp

Gluten-free
Spring

Method

Trim excess fat from the chicken pieces, and fry them in the olive oil in a frying pan until just browning all over. Transfer the pieces to a large flameproof casserole. Fry the onion until golden brown, and put with the chicken. Put about ¼ in / 0.5