This is a wonderfully light summery casserole with lots of fresh flavours and the best bit is that it is quick and easy to prepare.


  • 1 large chicken, jointed into 8, skin on

  • Salt and pepper

  • 2 tbsp olive oil

  • 12-16 shallots, peeled and halved

  • 1 large or 2 small fennel, cut into wedges

  • 500g / 1lb 2oz new potatoes, halved if large

  • 200g / 7 oz baby carrots, washed and trimmed

  • 1 bay leaf

  • 1 small bunch thyme

  • 1 tbsp tomato puree

  • 1 bottle light ale or larger, about 500ml

  • 150-200g / 5 – 7 oz spinach leaves


  • 1.

    Pre-heat the oven to 190C/170C fan ovens/gas 5. On a hob heat a large oven-proof casserole with the olive oil.

  • 2.

    Season the chicken with salt and pepper and then brown in the casserole. This may need to be done in 2 batches, depending on the size of your casserole dish.

  • 3.

    Transfer the chicken to a plate and add the shallots to the casserole.

  • 4.

    Fry for just a couple of minutes until they begin to turn golden.

  • 5.

    Stir in the fennel, potatoes, carrots, bay leaf, thyme, tomato puree, seasoning and return the chicken to the casserole. Pour in the ale or larger and bring to a simmer.

  • 6.

    Cover and cook in the oven for 45 minutes.

  • 7.

    Divide the spinach into 4 bowls and spoon in the casserole with plenty of the liquid. The heat will instantly wilt the spinach.

  • 8.

    Serve straight away.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1005kj
  • Fat Total 50g
  • Saturated Fat 13g
  • Protein 63g
  • Carbohydrate 69g
  • Sugar 20g
  • Sodium 1940mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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