Tuscan-style chicken casserole

14 March 2016

A chicken and vegetable casserole that's full of flavour but quick to make.

Cooking time

25 minutes

Serves

4



Ingredients

  • 3 chicken breasts, cut into chunks
  • 300g potatoes, peeled and cut into 2cm cubes
  • 1tbsp olive oil
  • 3 anchovy fillets
  • 1 medium onion, finely chopped
  • 1 medium carrot, chopped
  • 2 celery sticks, chopped
  • 3 garlic cloves, crushed
  • 1 tin of chopped tomatoes
  • 300ml chicken stock
  • 1tsp fresh sage
  • 1tbsp fresh chopped parley

Method

In a large casserole pot add the olive oil, season the chicken and cook until nicely golden then remove from the pan.

Add the anchovy, onion, carrot and celery to the pan and cook this until the vegetables are soft, stirring every so often. Next add the chicken back to the pan along with the garlic and cook for about 2 minutes.

Now add the tinned tomatoes, chicken stock and fresh sage and bring to the boil. Once boiling stir in the chopped potatoes turn down to a simmer, pop a lid on and cook for 15-20 minutes, stirring every so often until the potatoes feel tender.

Just before serving sprinkle over the parsley and serve.

See our chicken recipe section for casseroles, pies, curries and more.

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