Chicken Casserole with Vegetables
Chicken Casserole with Vegetables
Ingredients
- 8 chicken thigh fillets
- 2 onions, medium, chopped
- 2 leeks, washed, trimmed, and thinly sliced
- 3 carrots, peeled and thinly sliced
- 1 swede, small, peeled and chopped
- 100 g green lentils
- 500 ml chicken stock
- 250 ml apple juice
- 125 ml Crème fraîche
- 2 teaspoons corn flour, mixed with water
- 2 teaspoons whole grain mustard
- 2 tablespoons tarragon, dried
- as needed salt
- as needed black pepper
- 30 ml oil
- as needed fresh tarragon, to garnish (optional)
Instructions
- 1
Heat 30 ml of oil in a large frying pan over medium-high heat.
⏱️ 2 min
- 2
Fry the 8 chicken thigh fillets in the hot oil to color and seal them, cooking for about 5 minutes. The chicken does not need to be cooked through at this stage. Set the chicken aside after browning.
⏱️ 5 min
- 3
Place the chopped carrots, chopped swede (rutabaga), chopped onions, thinly sliced leeks, and 100 g of washed green lentils into the slow cooker pot.
⏱️ 5 min
- 4
Place the browned chicken pieces on top of the vegetables and lentils in the slow cooker.
⏱️ 1 min
- 5
Add 2 teaspoons of whole grain mustard and 2 tablespoons of dried tarragon over the chicken and vegetables.
⏱️ 1 min
- 6
Season with black pepper and salt to taste.
⏱️ 1 min
- 7
Pour 500 ml of chicken stock over the ingredients.
⏱️ 1 min
- 8
Pour 250 ml of apple juice over the ingredients.
⏱️ 1 min
- 9
Cover the slow cooker with its lid.
- 10
Slow cook the casserole on a medium setting for approximately 4 hours. The dish is ready when the chicken is cooked through and the carrots are soft.
⏱️ 240 min - 11
After 4 hours, remove the cooked chicken pieces from the slow cooker and set them aside.
⏱️ 2 min
- 12
Mix 2 teaspoons of corn flour with a little water in a separate bowl until smooth, then stir this mixture into the casserole in the slow cooker to thicken the sauce.
⏱️ 3 min
- 13
Stir in 125 ml of Crème fraîche into the casserole.
⏱️ 1 min
- 14
Replace the lid and allow the casserole to cook for another 15 minutes to allow the sauce to thicken further and the flavors to meld.
⏱️ 15 min
- 15
Serve the chicken casserole with the chicken pieces, garnished with fresh tarragon sprigs (optional). It can be served with boiled potatoes, creamy mashed potatoes, and/or green beans on the side.
⏱️ 2 min
Kitchen Tools
Chicken Casserole with Vegetables
- 8 chicken thigh fillets
- 2 onions, medium, chopped
- 2 leeks, washed, trimmed, and thinly sliced
- 3 carrots, peeled and thinly sliced
- 1 swede, small, peeled and chopped
- 100 g green lentils
- 500 ml chicken stock
- 250 ml apple juice
- 125 ml Crème fraîche
- 2 teaspoons corn flour, mixed with water
- 2 teaspoons whole grain mustard
- 2 tablespoons tarragon, dried
- as needed salt
- as needed black pepper
- 30 ml oil
- as needed fresh tarragon, to garnish (optional)
Instructions
- 1
Heat 30 ml of oil in a large frying pan over medium-high heat.
⏱️ 2 min - 2
Fry the 8 chicken thigh fillets in the hot oil to color and seal them, cooking for about 5 minutes. The chicken does not need to be cooked through at this stage. Set the chicken aside after browning.
⏱️ 5 min - 3
Place the chopped carrots, chopped swede (rutabaga), chopped onions, thinly sliced leeks, and 100 g of washed green lentils into the slow cooker pot.
⏱️ 5 min - 4
Place the browned chicken pieces on top of the vegetables and lentils in the slow cooker.
⏱️ 1 min - 5
Add 2 teaspoons of whole grain mustard and 2 tablespoons of dried tarragon over the chicken and vegetables.
⏱️ 1 min - 6
Season with black pepper and salt to taste.
⏱️ 1 min - 7
Pour 500 ml of chicken stock over the ingredients.
⏱️ 1 min - 8
Pour 250 ml of apple juice over the ingredients.
⏱️ 1 min - 9
Cover the slow cooker with its lid.
- 10
Slow cook the casserole on a medium setting for approximately 4 hours. The dish is ready when the chicken is cooked through and the carrots are soft.
⏱️ 240 min - 11
After 4 hours, remove the cooked chicken pieces from the slow cooker and set them aside.
⏱️ 2 min - 12
Mix 2 teaspoons of corn flour with a little water in a separate bowl until smooth, then stir this mixture into the casserole in the slow cooker to thicken the sauce.
⏱️ 3 min - 13
Stir in 125 ml of Crème fraîche into the casserole.
⏱️ 1 min - 14
Replace the lid and allow the casserole to cook for another 15 minutes to allow the sauce to thicken further and the flavors to meld.
⏱️ 15 min - 15
Serve the chicken casserole with the chicken pieces, garnished with fresh tarragon sprigs (optional). It can be served with boiled potatoes, creamy mashed potatoes, and/or green beans on the side.
⏱️ 2 min