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Donal Skehan
Braised Spring Chicken and Potato Casserole | DonalSkehan.com
  • recipes

Braised Spring Chicken and Potato Casserole

May 12

True comfort food in a matter of minutes; that’s what this dish is all about. Crispy chicken in a white wine sauce with wonderful braised greens and a pop of zesty citrus freshness; it really doesn’t get better than that for a speedy midweek supper.

  • time 30 mins
  • serves Serves 4
  • video
Method
  1. Heat 1 tbsp of the oil in a large high-sided frying pan over a high heat. Add the bacon and fry until crisp. Take out and leave aside.
  2. Heat the pan back up and add another tbsp of olive oil and the butter. Add the chicken thighs and fry on each side until they are also golden and crisp. Season with salt and pepper.
  3. Stir in the lemon zest and the thyme sprigs.
  4. Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.
  5. Return the bacon to the pan and add in your potatoes.
  6. Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce.
  7. Cover with a lid and cook for about 5 minutes until the chicken is cooked through and the potatoes are tender. Serve straight away as is and enjoy!

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Ingredients

2 tbsp olive oil

3 1/2 oz smoked streaky bacon, roughly chopped

6 bone on chicken thighs, with skin on

1 tbsp butter

Grated zest of 1 lemon

A few thyme sprigs

2 1/2 fl oz white wine

17 fl oz chicken stock

23 oz rooster potatoes, quartered

7 oz frozen peas

6 spring onions, trimmed and sliced in half

4 baby gem lettuce, sliced in half

Sea salt and freshly ground pepper

2 tbsp olive oil

100g smoked streaky bacon, roughly chopped

6 bone on chicken thighs, with skin on

1 tbsp butter

Grated zest of 1 lemon

A few thyme sprigs

75ml white wine

50oml chicken stock

650g rooster potatoes, quartered

200g frozen peas

6 spring onions, trimmed and sliced in half

4 baby gem lettuce, sliced in half

Sea salt and freshly ground pepper

3.1
(11)
photo
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