Name: Creamy one-pot chicken
Total time: 1440 s
Yield: 4
Ingredients: 600 gram chicken thigh; 2 onion; 300 gram mushroom; 1 tin cream of mushroom soup; 150 millilitre double cream; 250 gram green beans; 1 teaspoon herbes de Provence; 2 pouch microwave wholegrain rice

Step 1

Heat a splash of olive oil in a large ovenproof casserole dish over a medium heat. Season both sides of the chicken thighs (600 g) , then place them into the dish skin side down. Cook for 8 minutes, or until the skin is a deep golden brown. Turn the chicken over and cook for a further 2-3 minutes. Using tongs, remove the chicken from the pan and set aside.

Step 2

Add the onions (2) to the pan and sauté for 3-4 minutes until softened. Add the mushrooms (300 g) along with another splash of oil, if needed, and sauté for 3-4 minutes.

Step 3

Pour in the soup (1 tin) , then fill the empty tin up ⅓ of the way with water and add that too. Bring to a simmer, then stir in the cream (150 mL) , green beans (250 g) and herbs (1 g) and season with salt and pepper.

Step 4

Add the chicken back to the pan skin side up and simmer for 5 minutes, until everything is cooked through. Heat the rice (2 pouches) according to the pack instructions, divide between serving dishes and serve topped with the chicken and vegetables.

Creamy one-pot chicken

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