Very quick chicken casserole

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olive magazine

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Recipe by olive magazine

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1. Put the chicken thighs, shallots, carrot, potatoes, some seasoning and the stock in a wide casserole and bring to a simmer.
2. Cover and cook for 15 minutes, then add the peas and tarragon and cook for a further 10 minutes or until the potato is tender.
3. Stir in the crème fraîche if you like.

Gi assessment

This recipe demonstrates just how easy it is to keep the Gi low and still eat your favourite foods. By using new potatoes with the skin on, and throwing in peas and carrots that are only lightly cooked, the veg is digested slowly, keeping your blood sugar steady.

Per serving

441 kcalories, protein 53.7g, carbohydrate 38.9g, fat 9 g, saturated fat 2.4g, fibre 6.7g, salt 1.81 g

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• GFRECIPES

  09 November 2007

  GFRECIPES rated this recipe

  

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• ukreeva

  21 November 2007

  ukreeva rated and commented on this recipe

  

  Delicious recipe - didn't use the creme fraiche though.

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• My Recipes

  20 December 2007

  My Recipes commented on this recipe

  Loved it - very easy - Delicious. A family winner!

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• Sarah J

  03 January 2008

  Sarah J rated and commented on this recipe

  

  I added more carrots, extra stock and just a couple of pinches of dried tarragon as I'm not too keen on it. This dish went down well with both the kids (aged 4 and 7) plus my husband and was really easy to do.

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• wisey11

  03 January 2008

  wisey11 rated and commented on this recipe

  

  I just followed the recipe and voila - a real winner. Great for cold days like today. Warming and filling and very tasty.

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• Pelsen

  06 January 2008

  Pelsen commented on this recipe

  Super - but why not try more spices in the dish?

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• Ciara

  07 January 2008

  Ciara rated and commented on this recipe

  

  Have made this several times and it's always a winner. I never add the creme fraiche though and usually add a tin of butter beans to give a little more meatiness to it. This has the added advantage of stretching it further and craftily slipping more pulses into the diet.

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• Lynnes

  16 January 2008

  Lynnes commented on this recipe

  Wonderful, I turned it into a curry by adding one of my own home grown chillies chopped, two cloves of garlic, teaspoon of ground cumin, and table spoon of curry powder, instead of creme fraiche I used yoghurt. Delicious on its own or with plain basmati rice.

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• Jayne

  23 January 2008

  Jayne rated and commented on this recipe

  

  Browned the chicken and shallots first with a clove of garlic and then added about 100ml dry white wine. Used chicken mini fillets which the kids enjoyed more. The creme fraiche (Low fat) added a real richness. Real winner all round.

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• loonygnu

  24 January 2008

  loonygnu rated this recipe

  

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• top up, yes please

  02 February 2008

  top up, yes please rated and commented on this recipe

  

  easy peasey -added some lentils and split peas, very nice with crusty bread on a winters night

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• James Court YMCA

  04 April 2008

  James Court YMCA rated and commented on this recipe

  

  Very nice, really good chicken flavour. Quick and easy to make. We used some double cream left over from making the chocolate chesecake, even more delicious.

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• Annie

  10 April 2008

  Annie rated and commented on this recipe

  

  I have a very fussy daughter when it comes to food! This recipe is very easy to make. I added mixed herbs instead of tarragon and a few extra carrots. Totally delicious, very tasty.

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• Loveheart

  14 April 2008

  Loveheart commented on this recipe

  This was a fab easy recipe and very tasty.. I didn't have any peas though! :( However added a tin of cannellini beans truly delicious!

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• rebecca

  17 April 2008

  rebecca commented on this recipe

  A beautifully fresh, and clean tasting supper. What a lovely change not to have to fry a thing! I added a dollop of creme fraiche in each bowl, which provided a smoother, more fulfilling texture.

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• rebecca

  17 April 2008

  rebecca rated this recipe

  

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• superlau

  25 May 2008

  superlau rated and commented on this recipe

  

  Loved this, it was surprisingly good and very quick to make.

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• sneauxdrop

  02 June 2008

  sneauxdrop rated and commented on this recipe

  

  Quick and healthy dish. I used greek yogurt instead of the creme fraiche. Very filling.

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• George

  14 August 2008

  George rated and commented on this recipe

  

  Delicious! Added chunky green and yellow peppers too and lots more carrots - even the kids loved it (3 and 1)!

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• lasagne

  10 September 2008

  lasagne commented on this recipe

  Great, quick comfort food after a long journey and a day's rain! Substituted the tarragon for mixed herbs and left out the creme fraiche. Froze what was left to enjoy another time.

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Ingredients

• 4 large or 6 small skinless chicken thigh fillets
• 3 shallots , quartered
• 1 carrot , sliced
• 8 new potatoes or salad potatoes, skin left on and halved or quartered if large
• 500ml chicken stock , fresh, cube or concentrate
• 1 cupful peas
• a small bunch of tarragon , chopped
• 1 tbsp half-fat crème fraîche (optional)

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Difficulty and servings

Serves 2

Preperation and cooking times

Low-fat

Ingredients

• 4 large or 6 small skinless chicken thigh fillets
• 3 shallots , quartered
• 1 carrot , sliced
• 8 new potatoes or salad potatoes, skin left on and halved or quartered if large
• 500ml chicken stock , fresh, cube or concentrate
• 1 cupful peas
• a small bunch of tarragon , chopped
• 1 tbsp half-fat crème fraîche (optional)

Per serving

441 kcalories, protein 53.7g, carbohydrate 38.9g, fat 9 g, saturated fat 2.4g, fibre 6.7g, salt 1.81 g

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