Classic French Poulet au Vinaigre

Chicken Casserole
This one's a good one for entertaining!
650 Reviews
Cals 693 · Prot 54 · Carbs 69 · Fat 23
Family Friendly
Try Hello Chef Now
45 min
Classic French Poulet au Vinaigre Chicken Casserole
This one's a good one for entertaining!
650 Reviews
Cals 693 · Prot 54 · Carbs 69 · Fat 23
Family Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Chicken casserole
Chicken thighs
400 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Vegetable oil
1 Tbsp
Garlic cloves
2 Piece
Salted butter 4*
10 Grams
Red vinegar
30 ML
White vinegar
30 ML
Dried bay leaves
2 Piece
Water
200 ML
Chicken stock cube 4*5*9*15*
1 Piece
Tomato paste
30 Grams
Fresh parsley
15 Grams
Cream cheese 4*
80 Grams
Sides
Potatoes
600 Grams
Carrot
2 Piece
Green beans
250 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 2897 / 693
Fats (g) 22.8
of which saturated (g) 11.7
Carbohydrates (g) 69
of which sugars (g) 16.9
Fibers (g) 16.3
Proteins (g) 53.9
Salt (g) 3.5
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

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 non-stick pan over a high heat with a drizzle of oil. Fry the chicken on both sides for 2 min until browned. Transfer the chicken to a casserole dish. Reserve the pan.
Roast

2 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.
Simmer

3 Simmer

Meanwhile, return the pan to a medium heat and add the measured water, chicken stock cube and tomato paste. Simmer for 3 min. Add and fold in the cream cheese. Pour the sauce into the casserole dish and roast for 10-12 min further or until the chicken is cooked through.
Boil

4 Boil

Meanwhile, peel and chop the potatoes into bite-size pieces. Peel and slice the carrots into rounds. Trim the green beans. Boil the potatoes for 20 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

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