Jo Pratt's Spring Chicken Casserole

Method

Pre-heat the oven to 190c/170c fan/ gas 5. Heat the olive oil in a large, ovenproof casserole.

Season the chicken with salt and pepper, then brown the skin side in the casserole.

Transfer the chicken to a plate and add the shallots to the casserole. Fry for a couple of minutes until they start to become golden.

Stir the fennel, potatoes, carrots, bay leaf, thyme and tomato purée in with the shallots.

Season and then return the chicken to the casserole. Pour in the ale or lager, and bring to a simmer.

Cover with the lid and place in the oven to cook for 40 minutes. Just before serving, stir in the spinach leaves so they start to wilt, and then spoon the casserole into bowls. Serve straight away.

Ingredients

Baby Spinach Leaves 150-200g
Bottle Light Ale Or Lager. About 500ml 1
Small Bunch Thyme 1
Tomato Puree 1 Heaped Tbsp
Baby Carrots. Halved Lengthways 200g
Bay Leaf 1
Red Or White Skinned New Potatoes. Halved If Large 500g
Large Or 2 Small Fennel Bulbs. Cut Into Wedges. Or 150g Baby Fennel. Halved 1
Shallots. Peeled And Halved 12-16
Chicken Breasts. Skin On 4
Olive Oil 2 Tbsp

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