k it… itt Maake
IN ONE POT
Slow cooker chicken & tarragon casserole
Crème fraîche brings a lovely creaminess to this herby hotpot of chicken fillets and tender veg SERVES 4 READY IN 15 MINS, PLUS 6 HRS SLOW COOKING PRICE PER SERVING £2 ● 600g Butcher’s
Selection British Chicken Boneless Thigh Fillets ● 1 clove garlic, crushed ● 4 shallots, peeled and halved ● 150g Chantenay carrots, halved if large
38 | ASDA.COM/GROCERIES
● 220g tin cannellini
beans, drained and rinsed ● 1tsp dried tarragon ● 300ml white wine or chicken stock ● 1tsp cornflour ● 180g Grower’s Selection Trimmed Fine Beans
● 100ml reduced-fat
crème fraîche ● Chopped parsley, to serve
1 Put the chicken fillets in the slow cooker, add the crushed garlic and season with freshly ground black pepper. Scatter over the shallots, carrots, cannellini beans and dried tarragon. 2 Pour over the white wine or chicken stock, cover and cook on high for 4-5 hrs.
3 After at least 4 hrs, mix the cornflour to a paste with 1tsp cold water. Add to the slow cooker with the fine beans and stir well. Replace the lid and cook for a further 1 hr. 4 Before serving, pour the crème fraîche over the chicken, stir through the sauce and sprinkle with the chopped parsley. Energy
1 ofyour 5-a-day
Each 394g serving contains Fat Saturates Sugars
Salt
Low
Low
1,418kJ 8.7g 339kcal Low
17%
12%
3.9g
5.1g 0.43g
20%
6%
Low
7%
of your reference intake Typical energy values per 100g: 360kJ/86kcal
