Classic French Poulet au Vinaigre

Chicken Casserole
This one's a good one for entertaining!
Cals 1171 · Prot 65 · Carbs 67 · Fat 71
Family-Friendly
Try Hello Chef Now
45 min
Classic French Poulet au Vinaigre Chicken Casserole
This one's a good one for entertaining!
Cals 1171 · Prot 65 · Carbs 67 · Fat 71
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep chicken

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.
Dress and roast

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. 
Add and roast

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.
Boil sides

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.
Serve

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy