One-pot Chicken Casserole with Creamy Sherry Sauce


  • 2 tbsp olive oil

  • 8 skinless boneless chicken thighs

  • 250 g button mushrooms

  • 6 oz (175 g) baby leeks

  • 4 small turnips, peeled and quartered

  • 500 g pre-washed small new potatoes

  • 2 1/3 cups chicken stock, made with stock cube

  • 4 tbsp medium or sweet sherry

  • 200 g green beans

  • 1 tbsp cornstarch

  • 1 cup plain low-fat yogurt

  • Grated zest of 1 lemon



  • 1. Heat oil in pot. Add chicken; season and cook over high heat 2 minutes, turning. Remove from pot and set aside.

  • 2. Add mushrooms to pot and cook over high heat, stirring, 1 minute. Reduce heat; add leeks, then turnips and potatoes.

  • 3. Pour in stock and sherry. Bring to boil. Add chicken and juices from plate. Reduce heat, cover and cook 10 minutes.

  • 4. Add beans, cover and bubble until chicken and vegetables are cooked. Divide among four plates. Keep warm.

  • 5. Boil stock uncovered over high heat 5 minutes to reduce. Meanwhile, mix cornstarch with yogurt and lemon zest.

  • 6. Gradually add most of reduced stock to yogurt mixture, stirring, and pour back into pot. Boil, stirring, to thicken sauce. Pour some sauce over chicken and vegetables; serve remainder separately.

Serves 4

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