I always remember coming home from school in the winter months opening the front door and smelling the delicious smell of my Nans chicken casserole.
It's a quick, easy and nutritious dinner for the family, you can prep all the ingredients the night before, or in the morning while your little ones playing, or in my case terrorizing the dog!
Feeds two hungry adults, one greedy baby, and plenty for left overs the next day…
8 x skinless & boneless chicken thighs left whole
5 x good sized carrots, pealed and chopped in 3cm dice
1 x head of swede, pealed chopped in 3cm dice
10 x banana shallots, pealed and left whole
4 x good sized potatoes, pealed chopped in 3cm dice (I like King Edward potatoes)
5 x sprigs of thyme
10g tomato puree
1 can Heinz Minestrone soup
1 x organic chicken stock cube or 500ml fresh chicken stock
1 can butterbeans
100g pearl barley
Preheat your oven to 160 degrees.
Once all of your ingredience are prepped, take a heavy based casserole pan, place on heat with a splash of rapeseed oil.
Brown off your chicken and all of your vegetables apart from the potatoes.
Add the tomato puree, cook for a further minute.
Add the Minestrone soup, potatoes, organic chicken stock and just enough water to cover all of the ingredients.
Place a cartouche (parchment paper lid) over the top of the casserole and cook in the oven for 3 hours.
After three hours add the butter beans and pearl barley and cook for a further hour.
Season with salt & pepper to taste.
My Nan always used to top the casserole with lovely herby, fluffy suet dumplings.
My little boy absolutely loves this for his tea time, you can puree this, or leave chunky bits, great for trying new textures and lovely flavors.