An easy rustic dish. Super easy but super tasty
Set the oven to200*c
Heat 1 tbsp of the oil in a large casserole. Add the onion, celery and garlic and fry gently until soft. Remove from the pan.
Season 2 tablespoons of flour and toss the chicken through.
Fry the chicken in the remaining tablespoon of oil, add the bacon and fry until cooked as you like it
Meanwhile boil the potatoes until tender
Add the remaining butter and then flour and cook for 30 seconds.
Add the cider slowly stirring all the time, add the stock.
Add the rosemary and the onion mix. Give it all a good mix. Add the peas and stir through. Add the cream and stir through
Check and adjust seasoning
Drain the potatoes and return to the pan with the butter, mix the butter through the potatoes to coat them.
Lightly crush the potatoes and use to top the casserole. Stir through half the spring onions
Place in the oven for 30-40 mins until golden brown
Cover with foil if browning too fast
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 369 | ||
Calories from Fat: 256 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 12g | 60 % | |
Monounsaturated Fat 11.3g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 55.5mg | 17 % | |
Sodium 535.6mg | 18 % | |
Potassium 297.5mg | 8 % | |
Total Carbohydrate 20.9g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 18.9g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 369
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