This dish was really yummy - a nice thick sauce full of vegetables and tender chicken who could ask for more? Me - I could have eaten seconds and thirds.
The flavour was impressive - the meatiness of the chicken, the vegetables and the tarragon all in every mouthful brought back memories of food my mother used to cook.... mmmmm!
Served with crunchy bread this was a perfect mid week dinner that was enjoyed by all.
Creamy Chicken Casserole
(recipe sourced from WW Food You'll Love Cookbook)
ProPoints per Serve: 9
1 tablespoon olive oil
2 tablespoons plain flour
2 teaspoons mustard powder
500 grams lean chicken thigh fillets, fat trimmed, thickly sliced
1 leek, thinly sliced
125 grams Weight Watchers Bacon, thinly sliced
2 garlic cloves, crushed
3 carrots, thickly sliced
600 grams potatoes, cut into 2 cm pieces
1 tablespoon finely chopped fresh tarragon leaves
3 cups chicken stock
2 tablespoons reduced fat thickened cream
2 cups baby spinach leaves
Heat half the oil in a laege heavy-based saucepan over medium heat. Combine flour and mustard powder in a small bowl. Add chicken to the flour mixture and toss to coat, shaking off the ecess. Cook chicken, in batches, turning, for 5 minutes or until browned. Transfer to a plate.
Heat remaining oil in the same pan. Add leek and bacon and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook, stirring for 1 minute or until fragrant.
Return chicken to the pan with carrot, potato, tarragon and stock and bring to the boil. Reduce heat and simmer, uncovered, for 45 - 50 minutes or until vegetables are tender and chicken is cooked through.
Add cream and spinach and cook, stirring, for 2 minutes or until spinach is just wilted. Serve.
(Click here for a printable version of this recipe)