• 8 chicken drumsticks
  • 1 tbsp olive oil
  • 2 onions, peeled and sliced
  • 1 clove of garlic, peeled and finely chopped
  • 1 chicken stock cube
  • 250 g ready-prepared vegetable soup mix (the one we used contains carrot, swede, white onion, leek, pearl barley and parsley)
  • 300 g broccoli florets


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Remove the skin from the chicken drumsticks.

  2. 2

    In a large, flameproof casserole dish, heat the olive oil and fry the drumsticks until browned. Scatter the onions and garlic over the drumsticks, and cook until they have also browned.

  3. 3

    In a seperate jug, make up 500ml chicken stock using the stock cube. Stir the Sainsbury's country vegetable mixture and stock into the casserole dish and season with a little salt and pepper. Bring to a simmer, then cover and transfer to the oven. Bake for 45 minutes. Leave to stand for 5 minutes before serving to allow the casserole mixture to thicken slightly.

  4. 4

    Meanwhile, steam or boil the broccoli florets for 5 minutes, drain and serve with the casserole.

Nutritional Details

Each serving provides
  • Energy 1800kj 430kcal 22%
  • Fat 16.3g 23%
  • Saturates 3.7g 19%
  • Sugars 6.9g 8%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

20.2g carbohydrate 5.7g fibre 47.8g protein

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