Spring Chicken Casserole

Updated at: Fri, 26 Apr 2024 09:18:10 GMT

Step 1

Make up the stock. Place a little olive oil in a soup pan or casserole and bring to a medium-high heat. Place chicken thighs in to brown.

Step 2

Whilst thighs are browning, finely chop the leek and mince the garlic gloves. Turn the thighs to make sure they brown evenly. Once browned, remove them from the pan with a slotted spoon and set aside. Turn the heat down and add the leeks to the pan along with half a teaspoon of salt. Stir well to coat with the juices and cook for 5 minutes.

Step 3

Meanwhile, cut the potatoes into bite-size chunks and finely chop the cabbage. Set the cabbage aside. Add the garlic to the pan and stir for a minute or two before adding the potatoes. Distribute the potatoes evenly over the bottom of the pan and place the chicken thighs on top. Pour over the stock, place the lid on tight and bring up to a simmer. Simmer for 10 minutes. After 10 minutes, add the cabbage by simply sitting it on top of the chicken, pop the lid back on to simmer for a further 10 mins.

Step 4

Remove from heat and add the Mascarpone, mustard and peas. Fold in gently and cook for 5 more mins. Enjoy right away, or allow to cool and store in the fridge for up to 4 days.

Step 5

To reheat, pre-heat oven to 180C and warm covered for 30 mins or re-heat on the hob over a medium heat for 20 minutes.. Make sure that the chicken is piping hot throughout before serving.

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