One of our family favourites is a Nigella Lawson recipe for a Spring Chicken casserole, from her book 'Kitchen'. It's simple to make, chock full of vegetables and goes down a storm with both our kids. Visitors can't get enough of it either!
We cook this recipe all the time - and, most unusually for us, make very few changes to the original recipe (available online on Nigella's own site, here). It's a pretty much perfect dish as it is - fresh and filling with a subtle, more-ish flavour. We eat it on it's own with chunks of crusty bread, and mix any leftovers with fresh pasta. Don't be tempted to substitute other herbs for the tarragon, even if you don't use it much usually, and make sure you use fresh, not dried. Tarragon has got an incredible and very distinct flavour that really defines this dish, anything else just pales by comparison.
What follows is our own personal take on this recipe, with the few tweaks and lazy-parent simplifications we've made.
Nigella's Spring Chicken Casserole
Got leftovers? Cook up a pan of fresh pasta (we like to use fresh gigli pasta), reheat your spring chicken and then toss together for another yummy meal!