5. Chicken Casserole
Portion size : 2
- 1kg chicken breast/thighs/drumsticks
- 4 sticks celery
- 6 leeks
- 2 heaped tablespoon plain flour
- 4 chicken stock pots
- 5 large carrots
- 1 medium swede
- salt and pepper
- 2tbs grainy mustard
- Olive oil
Cut chicken into bite size pieces
Finely slice leeks and celery
cut carrots and swede into bite size pieces
In a large saucepan melt a large knob of butter and a good lug of olive oil and add the chopped leeks and celery, cook gently until soft and lightly coloured. Add carrots, swede, chicken, flour and enough stock to cover.
Bring to the boil and simmer gently for 1 hour making sure it doesnt dry out.
Please feel free to add more carrots and stock as needed.