Chicken Casserole
with Sweetcorn and Green Beans
Chicken thighs are wonderfully forgiving. If you’re not quite ready for dinner, they can sit in the oven for a long time and remain flavourful and moist. This is a customisable casserole - mild for those who don't like things too hot but with a sweet-and-spicy chilli drizzle for those that want to zhush things up a bit.
Ingredients
½ pot(s)
Dried Italian Herbs
2 unit(s)
Baking Potato
1 sachet(s)
Chicken Stock Powder
150 grams
Green Beans
326 grams
Sweetcorn
1 carton(s)
Finely Chopped Tomatoes with Onion and Garlic
390 grams
Diced British Chicken Thigh
1 bunch(es)
Flat Leaf Parsley
1 pot(s)
Fresh Chilli Jam
grams
Potatoes
Not included in your delivery
1 tbsp
Water
225 milliliter(s)
Water for the Casserole
Instructions
Preheat your oven to 200°C. Chop the potato into 2cm chunks (no need to peel). Trim the green beans. Drain the sweetcorn in a sieve.
Put a splash of oil in a large ovenproof pan over medium-high heat. Season the chicken well with salt and pepper. When the pan is hot, add the chicken and fry until golden all over, 4-5 mins. Tip: You may need to do this in batches - you want the chicken to fry, not stew. Add the potato and stir to coat in the oil.
Add the sweetcorn, chopped tomatoes, chicken stock, Italian herbs and water (see ingredients for amount) - the water should just cover everything; you may not need it all! Bring to the boil. Pop on a lid (or cover tightly with foil)and cook on the middle shelf of your oven until the potatoes are soft and the chicken is cooked, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the casserole cooks, make a drizzle for the adults. Roughly chop the flat leaf parsley (stalks and all). Put the fresh chilli jam in a small bowl, then add the parsley and the water (see ingredients for amount). Mix well - the consistency should be thick but still able to be drizzled.
When the casserole is ready, remove it from the oven and let it sit while you cook the beans (don't worry about it going cold - it will be steaming hot!) Put a splash of oil in a frying pan over medium-high heat. Stir-fry the beans for 2-3 mins, then add a splash of water to the pan. Steam-fry until the beans are tender, another 2-3 mins. Once cooked, season with salt and black pepper and get ready to serve.
Break up some of the potato in the casserole - this will just help thicken the sauce a little. For the kids, serve a helping of chicken and sweetcorn casserole in bowls with some green beans alongside. For the more adventurous diners, serve the casserole and beans, topped with the chilli-parsley drizzle. Enjoy!
