Chicken, lemon and garlic casserole
Recipe by Debsxx
Ingredients
2lb/908g of chicken thighs, skinless and boneless and cut into chunks
2 onions chopped
2 large carrots cut into short thick batons
1 large parsnip cut ino short thick batons
1 full bulb of garlic
1 1/4 pint/ 710ml of chicken stock
1 tablespoon of chicken bovril (concentrate)
Salt and freshly ground black pepper
100g of frozen peas
1 lemon thinly sliced
4-5 springs of tarragon
1. Method
2. Spray a large non stick casserole dish with frylight. Place over a high heat, add the chicke pieces and cook until lightly browned on all sides.
Add the onions, carrots, parsnip, garlic bulb, stock and bovril concentrate. Season well and bring to the boil. Reduce the heat to medium low, cover tightly with the lid and cook gently for 25 mins.
Add the peas and lemon slices, cook for a further 5-8mins, remove from the heat and discard garlic bulb. Serve sprinkled with tarragon.
3. I had mine with homemade oven chips and some sweetcorn and it was yummy.
main courses November 20, 2011 19:28
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