You could swap the peas for frozen or tinned sweetcorn, if you prefer.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Cal/Serv:
431
Ingredients
1 1/2 Tbsp. olive oil
400 g skinless, boneless chicken thigh fillets, cut into 2cm pieces
1/2 white cabbage (about 400g), shredded (woody core discarded)
40 g plain flour
2 tsp. Dijon mustard
500 ml milk
150 g sauerkraut, we used Vadasz
150 g fresh or frozen peas
150 g seeded sourdough bread, cut into 1cm pieces
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a medium casserole dish, heat 1tbsp oil over medium hob heat and brown the chicken all over. Add the cabbage and cook, stirring occasionally, for 5min, until starting to soften. Stir in the flour and mustard, and cook for 1min.
Step 2Remove from the heat and gradually stir in the milk to make a smooth sauce. Return to the heat and cook, stirring, for 5min, or until the sauce is starting to thicken. Stir in the sauerkraut, peas and plenty of seasoning. Remove from the heat.
Step 3In a medium bowl, toss the sourdough in the remaining ½tbsp oil and plenty of seasoning. Scatter over the chicken mixture and cook in the oven for 20min, or until golden and bubbling. Serve with a green salad, if you like.
Per serving:
Calories: 431
Protein: 33g
Fat: 13g
Saturates: 5g
Carbs: 42g
Sugars: 12g
Fibre: 8g
Our ultimate chicken recipes 🍗 from Sunday roasts and hearty pies to midweek pasta bakes
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
