This one pot casserole is like a warm cosy hug from your favourite old friend. The New KEEN’S Honey Mustard Chicken Meal Base makes it so, so simple to make too. I love to serve this comforting dish with a slice of rye sourdough but any bread you love will work – you want something to mop up the delicious sauce with.

I love working with KEEN’S products as they’re so familiar to many Australians, we’ve grown up with the curry and mustard powder in their cute little tins in the cupboard. These meal bases use those same flavours you love but already pre mixed into delicious sauces for you to add to your dishes. This Honey Mustard Chicken Casserole is one of those one dish wonders I love. The active cooking time is short, you can clean up and do something else while it simmers away in the oven. That’s how I like to cook.

Things to remember:

• If you don’t have chicken stock you can just use water with a pinch of salt.
• The chicken thighs are boneless and skinless.
• I used baby carisma potatoes but chat would work too, even kipfler.
• Don’t worry if it looks a little liquid heavy at first, you want it that way as you’re putting the potatoes in raw and they will soak up some of that liquid as they cook.

Serves 4

Ingredients

1 Tbs extra virgin olive oil

500g chicken thighs, cut into two pieces each

1 cup finely diced celery

1 leek, finely sliced

500g baby potatoes, quartered

1 pouch KEEN’S Honey Mustard Chicken Meal Base

1 cup chicken stock

2.5 cups shredded kale

Bread and parmesan to serve (optional)

Directions

Preheat the oven to 190C.

Place a wide oven safe dish (that you have a lid for) on medium high heat. Once hot add the oil and then the chicken. Season chicken with salt and pepper while it’s frying. Cook for 3-5 minutes each side, or until a little golden.

Add the celery and the leek to the pan, moving it around to nestle it below and around the chicken. Let it sweat for 2 minutes.

Add the potatoes and use tongs to nestle them between the chicken.

Add the KEEN’S Honey Mustard Chicken Meal Base and the stock and stir gently to combine. Cover with a lid and bring to a simmer. Transfer (with the lid on) to the oven and cook for 35 minutes. 

Remove the lid and cook for a further 15 minutes or until the sauce has thickened and is golden at the edges. Spread the kale over the top and then gently stir in. Return to the oven for 5 minutes to just cook the kale.

Season with black pepper and sprinkle with parmesan when you serve. A few slices of delicious bread on the table will be very welcome.

HH. xx

*This post is sponsored by KEEN’S Australia.