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: 
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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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
