Chicken And Potato Casserole

• 1 tbsp peanut oil
• 6 None pearl onions, quartered
• 2 cloves garlic, minced
• 1 1/2 lb chicken thigh fillets, coarsely chopped
• 10.5 oz baby new potatoes, quartered
• 1 None carrot, coarsely chopped
• 3 tbsp flour
• 1/3 cup dry white wine
• 1 (15 oz) can chicken consomme or stock
• 9 oz asparagus, trimmed, cut into 2 inch pieces
• 2 tbsp whole grain mustard
• 1 tbsp lemon zest
• 3 tbsp fresh flat-leaf parsley leaves, coarsely chopped

1. Heat oil in a large nonstick saucepan over medium heat. Cook onions and garlic, stirring, until onions soften. Add chicken and cook, stirring, for 5 mins, or until chicken is browned and cooked through.
2. Add potatoes, carrot and flour to pan. Cook, stirring, for 5 mins. Add wine and consomme. Cook, stirring, until mixture boils and thickens. Simmer, covered, for 10 mins, or until potatoes are tender.
3. Add asparagus, mustard and lemon zest to pan. Bring to a boil then reduce heat and simmer, covered, until asparagus is just tender. Stir in parsley to serve.

peanut oil, pearl onions, garlic, chicken thigh, baby new potatoes, carrot, flour, white wine, chicken consommue, grain mustard, lemon zest, parsley

Taken from recipes-plus.com/api/v2.0/recipes/34719 (may not work)