French Chicken Casserole with Thyme, Mushrooms and Chat Potatoes

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some butter, salt and pepper.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.