Rustic Spring Chicken Casserole Recipe - WellBeing Magazine
Made with The Bare Bird chicken, this rustic chicken casserole is the ultimate spring dinner.
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Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Can opener
- Stove
- Wooden spoon
Ingredients
- 8 The Bare Bird chicken thighs
- Sea salt
- freshly ground pepper
- ½ cup plain flour or gluten-free alternative
- 4 tbsp extra-virgin olive oil
- 1 leek, finely sliced
- 200mL white wine
- 400mL chicken broth or stock
- 8 baby white potatoes, halved
- 400g tin organic chickpeas, drained
- 2 tbsp quality basil pesto
- 150g English spinach or mustard greens, finely chopped
- 150g baby peas
- 200g broccolini, cut into small pieces
- ½ cup mint leaves, finely chopped, to garnish
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