Lemon And Chicken Casserole

Name: Lemon And Chicken Casserole
Yield: 10
Ingredients: 4 chicken thighs; ½ lb shallot, trimmed and diced diagonally; 5 large carrots, trimmed and diced diagonally; 1 lb potato, peeled and sliced into thick slices; 6 cloves garlic, finely chopped; 2 lemons; honey; 1 chicken stock cube; fresh thyme; rosemary; 1 tablespoon olive oil; 6 cups boiling water; sea salt; 4 tablespoons bisto

Recipe by Lucy Hilton from tasty.co

Meal

Ingredients

10 servings

•

4 chicken thighs
•

½ lb shallot, trimmed and diced diagonally
•

5 large carrots, trimmed and diced diagonally
•

1 lb potato, peeled and sliced into thick slices
•

6 cloves garlic, finely chopped
•

2 lemons
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honey

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1 chicken stock cube
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fresh thyme
•

rosemary
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1 tablespoon olive oil
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6 cups boiling water
•

sea salt
•

4 tablespoons bisto

Instructions

Sear the chicken in the casserole dish until golden, with 1 tbsp of olive oil (10-15 mins).
Once chicken is cooked, remove and add the shallots and carrots to the dish with 4 tbsp of water. Season with salt and pepper. Fry until softened.
Add garlic to the carrots and shallots, stirring for 1 minute, then add the chicken pieces to the dish.
Grate the lemon zest into a heatproof jug. Squeeze in the lemon juice, add honey and crumble in a stock cube. Poor in 1 litre of boiling water. Stir to melt honey.
Add the potatoes, pour in lemony stock and add the rosemary and thyme. Cover and bake for 2 hours at 350 degrees. When there is 20 minutes of bake time left, add the gravy and finish baking.
Serve warm.