Spring chicken casserole recipe

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  • Serves 1
  • 15 mins to prepare and 2 hrs 00 mins to cook
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Customer recipe by Fiona Maclean
Added 68 months ago

Make the chicken stock by gently simmering the carcass in a large pan of water for around 2 hours. You are aiming to get a golden stock which will become a jelly in the fridge. Strain the stock into a bowl. If you are preparing the night before, put the stock in the fridge.

Prepare the left over chicken, ideally so you have roughly even sized pieces. Scrub the potatoes and half them. Put the chicken into a casserole with the wine, bring to the boil then add the stock and potatoes and bring back to the boil.

While the potatoes are cooking through, trim the asparagus.

When the chicken and potato mixture has cooked for around 10 minutes, add the beans, cook for a further 5 minutes, then add capers and asparagus, cook for a further 5 minutes, then check seasoning (add salt and pepper to taste), add the basil and serve, with a glass of white wine!

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • left over chicken carcass
  • 4-6oz left over chicken meat stripped from the carcass
  • jersey royal potatoes
  • 2oz baby broad beans
  • 4oz asparagus tips
  • 6oz dry white wine
  • 1tsp capers
  • 1tsp fresh greek basil
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