Chicken and vegetable casserole


  • 2 tablespoons extra virgin olive oil
  • 350 g skinless chicken breast fillets, cut into small cubes
  • 1 small onion, chopped
  • 250 g button mushrooms
  • 1 bay leaf
  • 2 large sprigs of fresh thyme or ½ teaspoon dried thyme
  • 3 large sprigs of fresh tarragon or ½ teaspoon dried tarragon (optional)
  • grated zest of 1 small lemon or large lemon
  • 150 ml dry sherry
  • 300 ml boiling water
  • 250 g baby carrots
  • salt
  • pepper
  • 4 cups (240 g) broccoli florets
  • 1 tablespoon cornflour
  • ¼ cup (15 g) chopped fresh parsley


  1. Heat the oil in a large sauté pan with a lid or fairly deep frying pan.
  2. Add the chicken and brown the pieces over a high heat for 3 minutes, stirring constantly.
  3. Reduce the heat to moderate.
  4. Stir in the onion, mushrooms, bay leaf, thyme, tarragon if using and lemon zest.
  5. Cook for 4 minutes or until the onion and mushrooms are beginning to soften.
  6. Pour in the sherry and water.
  7. Add the carrots and seasoning to taste, and stir to mix all the ingredients.
  8. Bring to the boil, then reduce the heat and cover the pan.
  9. Simmer for 5 minutes.
  10. Stir in the broccoli florets.
  11. Increase the heat to bring the liquid back to a steady simmer.
  12. Cover the pan and cook for 5 minutes or until the pieces of chicken are tender and the vegetables are just cooked.
  13. Remove and discard the bay leaf, and the sprigs of thyme and tarragon, if used.
  14. Blend the cornflour to a smooth paste with 2 tablespoons cold water.
  15. Stir the cornflour paste into the casserole and simmer for 2 minutes, stirring constantly, until thickened and smooth.
  16. Check the seasoning, then stir in the parsley and serve.

Serves 4
Preparation: 10 minutes
Cooking: about 20 minutes

Source: Soups & Casseroles
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