Chicken lemon casserole with spiny chicory

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PREPARATION TIME​

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TOTAL COOKING TIME

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SERVES

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Ingredients​

For the lemon chicken casserole

• A whole chicken about 1 ½ kg, cut into 6-8 pieces

• 1 COOK at HOME cooking sauce for Lemon Chicken Casserole

• 40ml olive oil (about 2 ½ tablespoons)

• 300ml water (about 1 cup)

• Salt-pepper

For the spiny chicory

• 1kg spiny chicory (or endives)

• 2 tablespoons spring onion, finely chopped

• Juice and zest of 1 lemon

• A few olive oil

• Salt-pepper

Method

For the lemon chicken casserole

1. Season the chicken pieces with salt and pepper, then sauté them in a pot with olive oil over high heat until they turn golden brown.

2. Add the entire COOK at HOME cooking sauce, about 1 cup of water (300ml) and stir well.

3. Cook covered over medium heat for about 45 minutes, until the chicken boils. During cooking, check if any additional water is needed.

For the spiny chicory

1. In a pot of boiling water, add the spiny chicory, boil for 4-5 minutes, and drain well.

2. In a large pan, add some olive oil and slightly sauté the spiny chicory and the spring onion. Add salt, pepper, lemon juice and the lemon zest.

Serving suggestion

Serve on a plate some of the spiny chicory, a portion of the chicken on top and pour over the lemon sauce.

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PREPARATION TIME​

0 '
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Group-4002@2x.png

TOTAL COOKING TIME

0 '
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SERVES

0

Ingredients

For the lemon chicken casserole

• A whole chicken about 1 ½ kg, cut into 6-8 pieces

• 1 COOK at HOME cooking sauce for Lemon Chicken Casserole

• 40ml olive oil (about 2 ½ tablespoons)

• 300ml water (about 1 cup)

• Salt-pepper

For the spiny chicory

• 1kg spiny chicory (or endives)

• 2 tablespoons spring onion, finely chopped

• Juice and zest of 1 lemon

• A few olive oil

• Salt-pepper

Tip: In case the spiny chicory is from young sprouts, then garnish raw so they keep all their nutrients.

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