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Cider Chicken Casserole

SERVES: 4-6

PREP & COOKING TIME: Approx 1hr

Ingredients:

3-4 skinless chicken breast fillets (approx 600g)

1 tsp vegetable oil

1 large onion, sliced

400g potatoes, peeled and cut into chunks

2 carrots, sliced

1 stalk celery, sliced

1 leek, sliced

1 heaped tbs plain flour

300 ml Crumpton Oaks Cider

300ml chicken stock

Black pepper

½ tsp dried mixed herbs

2 tsp chicken gravy granules

Chopped parsley

A deep lidded saute pan is ideal for this, or you could use a large frying pan or saucepan.

Method:

1) Cut the chicken into chunks and seal in a little oil in a hot frying pan or saute pan, then tip out into a bowl.

2) Add the onion and potatoes to the pan and cook for 3-4 minutes then add the carrots, celery and leeks and cook for another few minutes. Add the chicken back to the pan, then sprinkle over the flour and stir really well.

3) Gradually add the cider, stirring all the time, then add the stock, ensuring the chicken and vegetables are mostly covered. Season well with black pepper and add the dried herbs.

4) Bring to a simmer, put on the lid and bubble for 20 minutes. Remove the lid and stir again then continue to cook, uncovered for another 15 minutes until the vegetables are tender.

5) Mix the gravy granules in cold or hot water as according to pack instructions, then stir in and heat for another couple of minutes until the gravy is nicely thickened.

6) Sprinkle over the parsley and serve with green vegetables and maybe some Yorkshire puddings if you like.

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