Name: Creamy chicken and vegetable casserole
Cook time: 90 min
Total time: 90 min
Yield: 4
Ingredients: 1 kilogram (2 pounds) chicken thigh fillets, cut into 2cm (¾-inch) pieces; 2 tablespoon plain (all-purpose) flour; 2 tablespoon olive oil; 1 brown onion (200g), chopped coarsely; 1 clove garlic, crushed; 2 carrots (240g), chopped coarsely; 2 potatoes (400g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 cup (250ml) dry white wine; 1 1/2 cup (375ml) chicken stock; 2 bay leaves; 2 sprigs fresh thyme; 2 zucchini (300g), chopped coarsely; 200 gram (6½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths; 2 tomatoes (300g), chopped coarsely; 1 1/4 cup (310ml) cream; 1 tablespoon wholegrain mustard

Creamy chicken and vegetable casserole

We love the simplicity and ease of this creamy chicken casserole. It's a one pot dish containing five different types of vegetables in a delicious creamy sauce. Perfect for a mid week family meal.

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Serves 4

Cook

1H 30M

Ingredients

1 kilogram (2 pounds) chicken thigh fillets, cut into 2cm (¾-inch) pieces

2 tablespoon plain (all-purpose) flour

2 tablespoon olive oil

1 brown onion (200g), chopped coarsely

1 clove garlic, crushed

2 carrots (240g), chopped coarsely

2 potatoes (400g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 cup (250ml) dry white wine

1 1/2 cup (375ml) chicken stock

2 bay leaves

2 sprigs fresh thyme

2 zucchini (300g), chopped coarsely

200 gram (6½ ounces) green beans, trimmed, cut into 3cm (1¼-inch) lengths

2 tomatoes (300g), chopped coarsely

1 1/4 cup (310ml) cream

1 tablespoon wholegrain mustard

Method

1.Coat chicken in flour; shake off excess. Heat half the oil in large saucepan; cook chicken, in batches, until browned.

2.Heat remaining oil in same pan; cook onion, garlic, carrot, potato and celery, stirring, about 5 minutes or until vegetables are browned lightly. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.

3.Return chicken to pan with stock, bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, about 30 minutes or until chicken is tender. Add zucchini, beans, tomato, cream and mustard; simmer, uncovered, about 15 minutes or until vegetables are tender and sauce thickens slightly.

It is fine to use just one 300ml carton of cream for this recipe. Recipe is not suitable to freeze. Serve with steamed white rice or small pasta shells.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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