Chicken Casserole

Serves 4

Ingredients

350g/12 oz onions

350g/12 oz trimmed leeks

225g/8oz carrots

450g/1 lb swede

30ml/2tbsp oil

4 chicken portions

115g/4oz green lentils

475ml/16 fl oz chicken stock

300ml/ 1/2 pint apple juice

10ml/2 tsp cornflour

30ml/ 2tbsp water

45ml/3tbsp crème fraiche

10ml/2tsp wholegrain mustard

30ml/2tbsp chopped fresh tarragon

salt and pepper 

fresh tarragon sprigs, to garnish

Method

Preheat the oven to 190C/375F/Gas 5. Prepare the onions, leeks, carrots and swede and roughly chop into similar size pieces.

Heat the oil in a large flameproof casserole. Season the chicken portions  with salt and pepper and brown them in the hot oil until golden. Drain on kitchen paper.

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

Stir in the leeks, carrots, swede and lentils and stir over a medium heat for 2 minutes.

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

Place the casserole over a medium heat. Blend the cornflour and water and add the crème fraiche, mustard and tarragon. Adjust the seasoning. Simmer for about 2 minutes, stirring.

Serve  garnished with tarragon sprigs.