Classic French Poulet au Vinaigre

Name: Classic French Poulet au Vinaigre Chicken Casserole
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Skinless boneless chicken thighs; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Tbsp of Vegetable oil; 2 Piece of Garlic cloves; 10 Grams of Butter; 30 ML of Red vinegar; 30 ML of White vinegar; 2 Piece of Dried bay leaves; 200 ML of Water; 1 Piece of Chicken stock cube; 30 Grams of Tomato paste; 15 Grams of Fresh parsley; 80 Grams of Cream cheese; 600 Grams of Potatoes; 2 Piece of Carrot; 250 Grams of Green beans

Chicken Casserole

This one's a good one for entertaining!

160 Reviews

Cals 694 · Prot 56 · Carbs 68 · Fat 23

Family Friendly

45 min

Classic French Poulet au Vinaigre Chicken Casserole

This one's a good one for entertaining!

160 Reviews

Cals 694 · Prot 56 · Carbs 68 · Fat 23

Family Friendly

Ingredients

Chicken casserole

Skinless boneless chicken thighs

400 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Vegetable oil

1 Tbsp

Garlic cloves

2 Piece

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)	2904 / 694
Fats (g)	23
of which saturated (g)	12
Carbohydrates (g)	68
of which sugars (g)	15.8
Fibers (g)	16.2
Proteins (g)	56.1
Salt (g)	3.7

*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

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.

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.

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.

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.