Warming chicken casserole

Keep cosy on these chilly winter nights with a hearty one-pot wonder.

Serves 4
Takes 40 min to make
Per serving 423 KCAL 17g Fat

You will need:
25g (1oz) butter
5 shallots, halved
100g (3 1/2oz) cubed pancetta (or bacon pieces)
2 garlic cloves, finely chopped
3 sprigs thyme
1 bay leaf
600ml (1pt) chicken stock
4 skinned chicken thighs, cut in half
4 skinned chicken breasts, cut in half
100g (3 1/2oz) baby carrots, trimmed
2 parsnips, cut into chunks
Salt and freshly ground black pepper

Method:
1 Melt the butter in a large, heavy-based saucepan over a medium heat. Cook the shallots and pancetta (or bacon pieces) for 5 min until golden brown. Add the garlic and herbs and cook for 1 min, then pour in the stock.
2 Bring to the boil over a high heat and add the chicken thighs. Lower the heat to a gentle simmer and cook for 10 min. Add the chicken breasts, carrots and parsnips, bring back to the boil and then simmer for a further 15 min.
3Season with salt and freshly ground black pepper before serving.

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