Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
2897 / 693
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
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.
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.
Meanwhile, return the pan to a medium heat and add the measuredwater, chicken stock cube and tomato paste. Simmer for 3 min. Add and fold in the creamcheese. Pour the sauce into the casserole dish and roast for 10-12 min further or until the chicken is cooked through.
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.
Garnish the chicken casserole with the parsley. Serve the chicken casserole alongside the potatoes, carrots and green beans.