Potato & wild mushroom melt
A rich and creamy vegetarian dish made with nutty flavoured raclette cheese - by Gary Rhodes
All-in-one chicken, squash & new potato casserole
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- ¼ small butternut squashpeeled and diced (200g approx)
- 8 small new potatoes
- 1 tsp ground coriander
- 1 tbsp thymeleaves
- 600ml chicken stock
- 1 garlic clovecrushed
- 2 skinless chickenbreasts
- 175g prepared French beanscourgette or broccoli
- 25g pitted green olivesin brine, drained
Nutrition: per serving
- kcal413
- fat6.5g
- saturates1.5g
- carbs50g
- sugars13g
- fibre8g
- protein41g
- salt1glow
Method
step 1
Heat oven to 190C/fan 170C/gas 5. Put the butternut squash, potatoes, ground coriander, thyme, stock and garlic into a flameproof casserole. Season and bring to the boil, then simmer gently for 10 mins.
step 2
Tuck in the chicken breasts making sure that they are submerged. Cover and transfer to oven for 15 mins until the chicken is cooked through. Lift out chicken and veg, set aside and keep warm, then boil the stock until reduced by half. Add the beans and olives, simmer until cooked. Season and serve.
