Recipe for Chicken casserole

Ingredients:

350 g onions

350 g trimmed leeks

450 g Swede

2 tbsp oil

4 chicken portions/ 2 lb in weight

115 g green lentils

2 cups chicken stock

1 ¼ cups of apple juice

2 tsp cornflour

3 tbsp crème freiche

2 ts wholegrain mustard

2 tbsp chopped fresh tarrigon

salt and pepper

Tarragon sprigs to garnish

 Preheat the oven to gas 5. Prepare the onions, leeks, carrots and swede and chop into small pieces.

 Heat that oil in a large flameproof casserole dish. Season the chicken portions with salt and pepper and brown them in the hot oil until golden.

 Add the onions to the pan and cook for 5 minutes, stirring until they begin to soften and colour.

 Stir in the leeks, carrots, swede and lentils and stir over a medium heat for 5 minutes.

 Return the chicken to the pan. Add the stock, apple juice and seasoning. Bring to the boil and cover tightly. Cook for 50-60 minutes, or until the chicken is tender.

 Place the casserole on the hob over a low heat. Blend the cornflour with 30 ml/2 tbsp water and add to the casserole with the crème fraiche, mustard and tarragon. Adjust the seasoning. Simmer gently for about 2 minutes, stirring, before serving, garnished with tarragon sprigs.