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Speedy French Casserole

30 Minute Speedy French Casserole. A quick version of making a 'casserole'

Serves: 4 Time: 30 minutes



  • 700g Potatoes, quartered

  • 4 Leeks, sliced thin

  • 320g Chicken Thighs, Skin On

  • 20g Tarragon, chopped roughly

Cupboard Ingredients

  • 2 x 400g Cans White Beans, drained

  • 4 Garlic Cloves, minced

  • 2 Chicken Stock Cubes, dissolved in 250ml of boiling water

  • 3 Tablespoons Olive Oil


  1. Heat the oven to 220°C. Add the potatoes to a pot of salted water and bring to a boil. Once tender, around 8 mins, remove and allow to air dry.

  2. Meanwhile, heat 2 tablespoons of oil in a large non-stick frying pan, over high heat. When hot add the chicken and season well. Cook until nicely browned on all sides. Remove and set aside once ready.

  3. Meanwhile, toss the potatoes in the remaining olive oil then pop them into the oven for around 20 mins to crisp up.

  4. Add the leeks and garlic to the same pan the chicken was in, sauté for around 4 minutes then add the beans, tarragon and stock. Continue to cook for a further 5 minutes.

  5. Serve the casserole in bowls with the crispy potatoes and chicken on top!


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