Rustic Spring Chicken Casserole Recipe

Recipe / @CreateCookShare for The Bare Bird

Servings

4

Prep time

Cook time

Recipe

GF, DF


Ingredients

  • 8 The Bare Bird chicken thighs
  • Sea salt & freshly ground pepper
  • ½ cup plain flour or gluten-free alternative
  • 4 tbsp extra-virgin olive oil
  • 1 leek, finely sliced
  • 200mL white wine
  • 400mL chicken broth or stock
  • 8 baby white potatoes, halved
  • 400g tin organic chickpeas, drained
  • 2 tbsp quality basil pesto
  • 150g English spinach or mustard greens, finely chopped
  • 150g baby peas
  • 200g broccolini, cut into small pieces
  • ½ cup mint leaves, finely chopped, to garnish

Method


  • Season the chicken and toss it in the flour. Set aside.
  • Heat the oil in a large Dutch oven over medium heat then add the leek and sauté until soft.
  • Add the chicken and cook until golden on all sides then add the wine and bring to boil.
  • Add the chicken broth, potatoes and chickpeas, then cover and bring to a gentle simmer for 15 mins.
  • Add the pesto, greens, peas and broccolini. Season, cover and simmer for 5 mins.
  • Spoon into four shallow bowls and garnish with mint leaves then serve with warm, crusty bread.

  

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