Michael and Rachel's

Recipe Book

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Chicken and Vegetable Casserole

Updated: 31 Aug 2015

Ingredients

  • 2 chicken breasts
  • Knob of butter
  • 1 red onion
  • 1 orange pepper
  • 350g baby pearl potatoes (or new potatoes, halved)
  • 1 or 2 cloves garlic, finely chopped
  • 1 courgette
  • Fresh rosemary
  • Fresh Thyme
  • 400ml water + 1 chicken stock cube
  • Pepper
  • 2 tsp balsamic vinegar
  • 1 tsp lemon juice

Method

  1. Preheat the oven to 200c.
  2. Add a small knob of butter to a large frying pan. Brown the chicken in all sides. Meanwhile, chop the veg into large chunks.
  3. Add the onion, pepper, potatoes, courgette, and garlic to a roasting tray. Add fresh rosemary, thyme, and a few twists of black pepper. Toss to coat.
  4. Remove the chicken from the pan and add to the vegetables. Make the chicken stock and pour into the hot pan to deglaze it. Add the vinegar and lemon juice as well and stir through; then pour the stock over the roasting tray containing the vegetables and chicken.
  5. Bake at 200C for 50 mins to 1 hour. Remove from the oven about half way through the cooking time and turn the chicken / stir the vegetables.