Stranger Foods

Zingy lemon chicken casserole

Serves 6 | Prep 30 mins | Cook 20 mins

Fresh-tasting spring veg and citrus brighten up this chicken stew. Half-fat crème fraîche and cornflour make a creamy but low-fat sauce.

Ingredients

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Season the chicken then brown in the oil in a large casserole over a high heat. Remove to a plate, reduce the heat to medium and add the onion and a pinch of salt to the fat remaining in the casserole. Cook for , stirring, then add the leeks and cook, covered, for another .
Return the chicken to the casserole and add the chicken stock, 2 tablespoons of tarragon, lemon juice, carrots and potatoes. Bring to a simmer and cook, covered, for .
Add the green beans and edamame beans and cook, uncovered, for until tender.
Blend the cornflour with 2 tablespoons of cold water and stir into the sauce, adding the crème fraîche. Cook until thickened. Season to taste and scatter with the lemon zest and remaining tarragon to serve.