Braised Spring Chicken & Potato Casserole
Donal Skehan
Donal Skehan
Recipe - Beacon Court
Braised Spring Chicken & Potato Casserole
Prep Time10 Minutes
Servings4
Cook Time25 Minutes
0Ingredients
2 tbsp olive oil
100 g smoked streaky bacon roughly chopped
6 chicken thighs bone in, skin on
1 tbsp butter
1 lemon zest
fresh thyme
75 ml white wine
500 ml chicken stock
650 g baby potatoes quartered
200 g frozen peas
6 spring onion trimmed & sliced in half
4 baby gem lettuce sliced in half
sea salt
ground black pepper
Directions
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.
EQUIPMENT
- Chopping board
- Knife
- Deep frying pan with lid
- Tongs
- Zester
- Measuring jug
INGREDIENTS
- 2 tbsp olive oil
- 100 g smoked streaky bacon roughly chopped
- 6 chicken thighs bone in, skin on
- 1 tbsp butter
- 1 lemon zest
- fresh thyme
- 75 ml white wine
- 500ml Chicken Stock
- 650g Baby Potatoes, quartered
- 200 g frozen peas
- 6 spring onion trimmed & sliced in half
- 4 baby gem lettuce sliced in half
- sea salt
- ground black pepper
METHOD
- Heat 2 tbsp of the oil in a large high-sided frying pan over a high heat. Add the roughly chopped bacon and fry until crisp. Take out and leave aside.
- Heat the pan back up and add in the butter alongside the chicken thighs and fry on each side until they are also golden and crisp. Season with salt and pepper.
- Stir in the lemon zest and the thyme sprigs. Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.
- Return the bacon to the pan and add in your potatoes. Cover with a lid and simmer for 20 minutes.
- Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce.
- 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!
10 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Dunnes Stores Spanish Extra Virgin Olive Oil 250ml
€2.45€9.80/l
Dunnes Stores Smoked Irish Streaky Rashers 350g
€2.49€7.11/kg
Dunnes Stores Oyster Cut Irish Chicken Thighs 915g
€2.99€3.27/kg
Dunnes Stores My Family Favourites Irish Creamery Butter 227g
€1.85€8.15/kg
Dunnes Stores Lemon
€0.49
Dunnes Stores Irish Herb Thyme 20g
€1.00€0.05/g
Age restricted item
Santa Rita 120 Reserva Especial Sauvignon Blanc 750mlONLY €8
€8.00€8.00/75cl
Knorr Stock Cubes Chicken 8x 10 g
Buy 2 for €3
€2.79€34.88/kg
Dunnes Stores Flavoursome Baby Potatoes 1kg
€1.99€1.99/kg
Dunnes Stores My Family Favourites Garden Peas 1080g
€1.20€1.11/kg
My Family Favourites Scallions
€0.85
Dunnes Stores Sweetheart Lettuce
€1.29€0.65 each
Dunnes Stores Sea Salt Grinder 100g
€1.50€15.00/kg
Dunnes Stores Black Peppercorn Grinder 50g
€1.29€0.03/g
Recipe
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.
EQUIPMENT
- Chopping board
- Knife
- Deep frying pan with lid
- Tongs
- Zester
- Measuring jug
INGREDIENTS
- 2 tbsp olive oil
- 100 g smoked streaky bacon roughly chopped
- 6 chicken thighs bone in, skin on
- 1 tbsp butter
- 1 lemon zest
- fresh thyme
- 75 ml white wine
- 500ml Chicken Stock
- 650g Baby Potatoes, quartered
- 200 g frozen peas
- 6 spring onion trimmed & sliced in half
- 4 baby gem lettuce sliced in half
- sea salt
- ground black pepper
METHOD
- Heat 2 tbsp of the oil in a large high-sided frying pan over a high heat. Add the roughly chopped bacon and fry until crisp. Take out and leave aside.
- Heat the pan back up and add in the butter alongside the chicken thighs and fry on each side until they are also golden and crisp. Season with salt and pepper.
- Stir in the lemon zest and the thyme sprigs. Pour in the wine and allow to sizzle for about 30 seconds before adding the chicken stock.
- Return the bacon to the pan and add in your potatoes. Cover with a lid and simmer for 20 minutes.
- Add the peas to the liquid and then nuzzle in the spring onions and baby gem lettuce.
- 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!