Method

Into a large casserole dish, put

• 1 can of condensed chicken soup (Campbell’s is recommended)
• 1/2 cup milk (to thicken)
• 300 mls of water
• 1 tsp of rosemary (dried)
• garlic / salt / pepper to taste

Then add, cut into 1cm cubes

• 2 carrrots
• 1 large potato
• 1 of another root vegetable
• 1/2 cup of kale or spinach
• 1/4 cup of celery
• 1/8 cup of leek
• half a medium onion

Mix well.

Then rest chicken thighs or legs on top of the mixture (not in it). Drizzle the chicken with olive oil, and some pepper or paprika (optional).

Roast uncovered in the oven for 1 hour at 180°. Place a baking tray as a heat shield over the top of the mixture, if the chicken is getting too browned.

This article was contributed by a member of the Upper Hutt community.

03/08/23