Chicken and Turnip Casserole Recipe
Summary
Preparation Time15 MinCooking Time50 Min
Ready In1 Hr 5 MinDifficulty LevelMedium
Ingredients
| Chicken legs | 4 | |
| Young turnips - 4 | ||
| Baby carrots | 8 Ounce | |
| Green peas | 8 Ounce | |
| Stock or water - 1/2 pint | ||
| Bay leaf | 1 | |
| Butter | 2 Ounce | |
| Seasoned flour | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Cut the turnips into dices.
MAKING
2) Coat the chicken with seasoned flour.
3) In a pan, melt the butter and lightly fry the chicken for 2-3 minutes.
4) To the pan, add water or stock and season with salt and pepper.
5) To a casserole, transfer the chicken.
6) To the chicken, add turnip, vegetables and bay leaf.
7) Bake at 375°F, 190°C, Gas Mark 5, for approximately 30 minutes.
8) Pack the chicken and freeze.
SERVING
9) Thaw the chicken casserole, reheat it and serve as main dish.
1) Cut the turnips into dices.
MAKING
2) Coat the chicken with seasoned flour.
3) In a pan, melt the butter and lightly fry the chicken for 2-3 minutes.
4) To the pan, add water or stock and season with salt and pepper.
5) To a casserole, transfer the chicken.
6) To the chicken, add turnip, vegetables and bay leaf.
7) Bake at 375°F, 190°C, Gas Mark 5, for approximately 30 minutes.
8) Pack the chicken and freeze.
SERVING
9) Thaw the chicken casserole, reheat it and serve as main dish.
Chef
