Fertility Meal Plan

Quick Chicken Casserole

Serves: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes

For a better flavour, replace the chicken breasts with 8 chicken thighs, skin removed. Cook the chicken and shallots in the stock for 15 minutes before adding in the potatoes and butternut squash. Cook for a further 10 minutes and then add in the beans, peas and tarragon and cook for 5 more minutes or until the vegetables and chicken are fully cooked.

For fish version, replace chicken with white fish fillets and add at step 2 with the beans and peas. Replace tarragon with parsley or dill.

For vegetarian version use butterbeans or firm tofu and add at step 2.

WHAT YOU WILL NEED
2 large or 4 small free range / organic chicken breasts, sliced into pieces
8 shallots, peeled and quartered
2 carrots, sliced
¼ butternut squash, peeled and diced
12 small new potatoes, scrubbed and halved
600ml chicken or vegetable stock (use a good quality brand e.g. Kallo or Marigold) Packet prepared French / green beans
1 mug peas
1 – 2 tbsp. fresh tarragon, chopped
2 tbsp. crème fraiche (optional)

HOW TO MAKE IT

  1. Put the chicken, shallots, carrots, squash and potatoes in a large saucepan with the stock. Season, bring to the boil and simmer for 15 minutes
  2. Add the beans, peas and tarragon and cook for a further 6 – 10 minutes until the potatoes are fully cooked
  3. Stir in the crème fraiche and serve
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