Normandy chicken and apple casserole

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Step 1

Instructions for 2 [for 4] Before you begin... This recipe takes around 5 min [10 min] to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide- based pan then transfer to an oven-proof dish

Step 2

Now, let's get started! Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 Boil half a kettle Heat a large, wide-based, oven-proof casserole dish with a drizzle of olive oil over a medium-high heat Chop the apple[s] into wedges and remove any core

Step 3

Peel and chop the brown onion[s] into wedges

Step 4

Add the diced chicken thigh to the dish with 1 tsp [2 tsp] flour and cook for 30 secs Crush the garlic cloves open by squashing them with the side of a knife and remove the skins

Step 5

dd the apple and onion wedges with the crushed garlic nd give everything a good stir dd the chicken stock mix and 200ml [350ml] boiled water

Step 6

Add the Chinese rice wine and stir through with the wholegrain mustard and soft cheese Bring to the boil over a high heat, then put the dish in the oven, uncovered, for 30-35 min or until the chicken is cooked through (no pink meat!) - this is your Normandy chicken & apple casserole Use this time to clear up, set the table, have a cup of tea or simply chill!

Step 7

Once the casserole is almost done, add the green beans to one side of a baking tray with a drizzle of olive oil and a pinch of salt Add the ciabatta rolls to the other side of the tray Put the tray in the oven for 5-7 min or until the beans are tender but retaining a bite and the ciabatta rolls are warm and crusty

Step 8

To serve, chop the chives and sprinkle them all over the Normandy chicken & apple casserole and season with pepper Serve the crunchy beans and crusty ciabattas to the side Tip: For extra indulgence spread the ciabattas with butter before dipping Let everyone dig in!