Chicken lemon casserole
with spiny chicory

Group 3983@2x

PREPARATION TIME​

0 '
Group 4002@2x

TOTAL COOKING TIME

0 '
Group 3978@2x

SERVES

0 '

Method

For the lemon chicken casserole

1. Season the chicken with salt and pepper. Sauté in olive oil in a saucepan, over high heat, until golden-brown.

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

3. Cook the chicken in a covered pot over medium heat for about 45 minutes, until it gets tender. During cooking, check if any additional water is needed.

For the spiny chicory

1. In a saucepan with boiling water, add the greens, boil for 4-5 minutes and drain well.

2. In a large pan, add some olive oil and slightly sauté the greens and the spring onion. Add salt, pepper, lemon juice and the lemon zest.
3. Serve on a plate some of the greens, a portion of the chicken on top and pour over the lemon sauce.

Group 3983@2x

PREPARATION TIME​

0 '
Line 22@2x
Group 4002@2x

TOTAL COOKING TIME

0 '
Line 22@2x
Group 3978@2x

SERVES

0

Ingredients

For the lemon chicken casserole

• A whole chicken about 1,5kg, cut into 6-8 pieces

1 COOK at HOME cooking sauce
for lemon chicken casserole

• 40ml olive oil (~ 2,5 tbsp.)

• 300ml water (~ 1 cup)

• Salt – pepper

For the spiny chicory

• 1 kg spiny chicory (or endives)

• 2 tbsp. 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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