Chicken and Sliced Vegetable Casserole
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Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 Chicken thigh
- 2 Tbsps flour
- salt
- peppers
- 3 Tbsps Oil
- 2 onions (chopped)
- 1 Leek (sliced)
- 4 carrots (sliced)
- 1 small Rutabaga (chopped)
- ½ cup le puy Lentils
- 2 cups chicken stock
- 1 tsp dried, mixed Fresh herbs
Preparation steps
1.
Toss the chicken in the flour, salt and pepper until coated.
2.
Heat 2 tablespoons oil in a large pan and quickly brown the chicken pieces. Remove from the pan and set aside.
3.
Add the remaining oil to the pan and gently cook the onion until starting to soften. Add the remaining vegetables and the lentils and cook for 4 minutes.
4.
Add the chicken to the pan and pour in the stock and herbs. Season to taste with salt and pepper.
5.
Cover the pan with a tight fitting lid and simmer for about 1 hour until the chicken and vegetables are tender. If the stew becomes too dry during cooking, add a little hot water.
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