Makes two casseroles, each serving four; one for now and one to freeze.
(53 votes)
Cook: 2 Hours
Serves: 8
Price: £1.80 per serving
Nutritional Information
Each 380g serving contains
Energy
2147kj
513kcal
2147kj
513kcal
26%
Fat
26g
26g
High
37%
37%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
6.9g
6.9g
Med
8%
8%
Salt
1.8g
1.8g
High
30%
30%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
565kj/135kcal
Typical energy values per 100g:
565kj/135kcal
Ingredients
3 tbsp sunflower oil
3 leeks, trimmed and finely sliced
1 onion, chopped
3 x 515g packs Asda Chicken Thigh Fillets (skinless)
2 chicken stock cubes
2 level tbsp Dijon mustard
500g pack Asda Chantenay Carrots, halved if large
250g chestnut mushrooms, sliced
25g pack Asda Fresh Tarragon
2 level tbsp cornflour
1⁄2 300ml pot reduced fat crème fraîche
Method
1
Pre-heat the oven to 160C/140C Fan/Gas 4. Heat the oil in a frying pan and cook the leeks and onion until soft. Transfer to a large casserole and add the chicken.
2
Dissolve the stock cubes in 700ml boiling water and pour over. Cover and cook for 1 hour 15 minutes.
3
Stir in the mustard, then add the carrots, mushrooms and tarragon. Cover and cook for 20 minutes.
4
Mix the cornflour with a little cold water and stir into the casserole with the crème fraîche. Cover and cook for 15 minutes.
5
Put half the casserole in a container and cool before freezing.