Classic French Poulet au Vinaigre

Chicken Casserole

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Instructions

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1 Prep chicken

Preheat the oven to 220°C/200°C fan. Season the chicken with salt and pepper. Heat a pan over a high heat with a drizzle of olive oil. Fry the chicken on both sides for 2 min until browned. Transfer the chicken to a casserole dish. Reserve the pan.

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2 Dress and roast

Peel and crush the garlic cloves. Return the pan to a medium heat. Once hot, add the butter, crushed garlic, red and white vinegar and dried bay leaves. Bring to a boil, then pour into the casserole dish with the chicken. Reserve the pan. Roast the chicken for 10 min. 

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3 Add and roast

Return the pan to a medium heat and add the measured water, chicken stock cube and tomato paste. Simmer for 3 min. Chop the parsley. Fold in the creme fraiche and half of the chopped parsley. Pour the sauce into the casserole dish and roast for 20 min further or until the chicken is cooked through.

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4 Boil sides

Meanwhile, scrub the potatoes. Peel and slice the carrots. Trim the green beans. Boil the potatoes for 20-25 min or until soft. Boil the carrots in a second pot for 5 min. Add the green beans to the carrots and cook for 5 min further. Drain.

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5 Serve

Peel the potatoes. Garnish the chicken casserole with the remaining parsley. Serve the chicken casserole alongside the potatoes, carrots and green beans.

Tips for fussy eaters

Remove some of the chicken from the casserole and chop it up for them.

Pro tip

We love the crispy, roasted skin in this recipe, but if you're counting calories, remove it before eating.

This one's a good one for entertaining!

Cooking Time: 45 min

Cals 1171 · Prot 65 · Carbs 67 · Fat 71

Ingredients

Number of people

Chicken casserole

Chicken leg 600 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Garlic cloves 2 Pieces
Salted butter 10 Grams
Red vinegar 30 ML
White vinegar 30 ML
Dried bay leaves 2 Pieces
Water 200 ML
Chicken stock cube 1 Piece
Tomato paste 30 Grams
Fresh parsley 15 Grams
Creme fraiche 150 Grams

Sides

Potatoes 600 Grams
Carrot 2 Pieces
Green beans 250 Grams

This one's a good one for entertaining!

Cooking Time: 45 min

Cals 1171 · Prot 65 · Carbs 67 · Fat 71

Instructions

photo

1 Prep chicken

Preheat the oven to 220°C/200°C fan. Season the chicken with salt and pepper. Heat a pan over a high heat with a drizzle of olive oil. Fry the chicken on both sides for 2 min until browned. Transfer the chicken to a casserole dish. Reserve the pan.

photo

2 Dress and roast

Peel and crush the garlic cloves. Return the pan to a medium heat. Once hot, add the butter, crushed garlic, red and white vinegar and dried bay leaves. Bring to a boil, then pour into the casserole dish with the chicken. Reserve the pan. Roast the chicken for 10 min. 

photo

3 Add and roast

Return the pan to a medium heat and add the measured water, chicken stock cube and tomato paste. Simmer for 3 min. Chop the parsley. Fold in the creme fraiche and half of the chopped parsley. Pour the sauce into the casserole dish and roast for 20 min further or until the chicken is cooked through.

photo

4 Boil sides

Meanwhile, scrub the potatoes. Peel and slice the carrots. Trim the green beans. Boil the potatoes for 20-25 min or until soft. Boil the carrots in a second pot for 5 min. Add the green beans to the carrots and cook for 5 min further. Drain.

photo

5 Serve

Peel the potatoes. Garnish the chicken casserole with the remaining parsley. Serve the chicken casserole alongside the potatoes, carrots and green beans.

Tips for fussy eaters

Remove some of the chicken from the casserole and chop it up for them.

Pro tip

We love the crispy, roasted skin in this recipe, but if you're counting calories, remove it before eating.

Ingredients

Number of people

Chicken casserole

Chicken leg 600 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp
Garlic cloves 2 Pieces
Salted butter 10 Grams
Red vinegar 30 ML
White vinegar 30 ML
Dried bay leaves 2 Pieces
Water 200 ML
Chicken stock cube 1 Piece
Tomato paste 30 Grams
Fresh parsley 15 Grams
Creme fraiche 150 Grams

Sides

Potatoes 600 Grams
Carrot 2 Pieces
Green beans 250 Grams
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