Spring chicken casserole

Name: Spring chicken casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 500 ml Cooks’ Ingredients Chicken Stock; 8 free range chicken thighs, skinned; 150 g baby topped carrots; 500 g miniature new potatoes; 4 Little Gem lettuce hearts, halved; 155 g Popped Fresh Garden Peas; 2 salad onions, thinly sliced; 2 tbsp half fat crème fraîche; 4 tbsp chopped flat-leaf parsley

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Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

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500ml Cooks’ Ingredients Chicken Stock
8 free range chicken thighs, skinned
150g baby topped carrots
500g miniature new potatoes
4 Little Gem lettuce hearts, halved
155g Popped Fresh Garden Peas
2 salad onions, thinly sliced
2 tbsp half fat crème fraîche
4 tbsp chopped flat-leaf parsley

Place the stock and chicken in a large saucepan and bring to the boil. Cover and simmer for 10 minutes then add the carrots and potatoes. Simmer for a further 10 minutes until the vegetables are almost cooked through.
Add the lettuce, peas and salad onions. Cover and cook for a further 4-5 minutes until the peas are tender and chicken is cooked through with no pink meat. Stir through the crème fraiche and parsley. Ladle into large soup bowls and serve.