Zingy lemon chicken casserole
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Mike English
Zingy lemon chicken casserole
Fresh-tasting spring veg and citrus brighten up this chicken stew. Half-fat crème fraîche and cornflour make a creamy but low-fat sauce
Serves: 6
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
298Kcal
Fat
8gr
Saturates
3gr
Carbs
22gr
Sugars
7gr
Fibre
6gr
Protein
31gr
Salt
0.8gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 640g skinless chicken thigh fillets, each cut into thirds
- 1 tbsp olive oil
- 1 onion, sliced
- 300g leeks (about 2), thickly sliced
- 500ml chicken stock - use gluten-free if required
- 3 tbsp tarragon, chopped
- zest and juice of 1 lemon
- 200g Chantenay carrots, trimmed and halved lengthways
- 350g new potatoes, quartered lengthways
- 150g green beans, trimmed and halved
- 125g frozen edamame beans
- 2 tbsp cornflour
- 100ml half-fat crème fraîche
Step by step
Get ahead
Keeps for up to 2 days in the fridge.
- Season the chicken and brown in the oil in a large casserole over a high heat. Remove to a plate, reduce the heat to medium and add the onion and a pinch of salt to the fat remaining in the casserole. Cook for 2 minutes, stirring, then add the leeks and cook, covered, for another 3 minutes.
- Return the chicken to the casserole and add the chicken stock, 2 tablespoons of tarragon, lemon juice, carrots and potatoes. Bring to a simmer and cook, covered, for 15 minutes.
- Add the green beans and edamame beans and cook, uncovered, for 5-10 minutes until tender.
- Blend the cornflour with 2 tablespoons of cold water and stir into the sauce, adding the crème fraîche. Cook until thickened. Season to taste and scatter with the lemon zest and remaining tarragon to serve.
