Chicken and Winter Vegetable Casserole

Chicken and Winter Vegetable Casserole

5  out of 1
Date January 23, 2019
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jimbo51 Another great winter warmer & Tummy filler for a cold day Reproduced by permission of Worldwide Recipes.
Posted In Chicken Recipes


Heat the oil in a large pot over moderate heat. Season the chicken generously with salt and pepper and brown in the hot oil. Add the chopped onion and saute until tender but not browned, about 5 minutes. Add the vegetables, lentils, chicken stock, and apple juice and bring to a boil. Simmer covered over low heat until the chicken and lentils are tender, about 30 minutes. Stir in the cornstarch mixture, creme fraiche, and mustard and simmer, stirring constantly, until slightly thickened. Serves 4 to 6.


2 Tbs (30 ml) olive oil
2 lbs (900 g) chicken pieces
Salt and freshly ground pepper to taste
1 large onion, chopped
2-3 leeks, white and light green parts, coarsely chopped
2-3 carrots, coarsely chopped
1 large rutabaga (swede), peeled and coarsely chopped
1 cup (250 ml) lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 Tbs (45 ml) creme fraiche or heavy cream
1 Tbs (15 ml) Dijon mustard

  • PREP 35 min
  • COOK 45 min
  • READY IN 1 h 25 min
  • YIELD 1 casserole dish
  • SERVINGS 4 - 6
  • DIFFICULTY Moderate
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