Stoved ChickenSubmitted by: PILLYWIGGIN
IntroductionThis meal is best cooked long and slow so can also be made in a slow-cooker This meal is best cooked long and slow so can also be made in a slow-cooker
400g chicken breast pieces, no skin or fat
1 tbsp olive oil
I medium onion, finely chopped
1 small leek, approx 150g, slit, rinsed and sliced
1 tbsp plain flour
450ml vegetable stock
1 tsp English Mustard
200g carrot, diced
175g parsnip, diced
2 -3 stems rosemary
500g potatoes, skin on, thinly sliced
Transfer chicken into a 2.5 litre casserole dish. Add the onion and leek to the frying pan and cook gently for 5 mins or until softened and beginning to turn brown.
Stir in the flour, then gradually add the stock, mustard and a little pepper and bring to the boil.
Add the diced vegetables to the casserole dish with the rosemary. Pour the hot stock overthem and arrange the potatoes on the top, overlapping the slices and pressing down into the stock. Cover and bake in a pre-heated oven at 160C / 325F for a minimum 1.5 hours.
Remove the lid and cook for 30 mins more or until the potatoes are browned.
Serve with green beans or broccoli
Serving Size: 4 generous helpings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.