Pork And Chicken Casserole With Spring Vegetables

Name: Pork And Chicken Casserole With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp oil; 2 None chicken breasts (about 3/4 lb total); 1 lb pork tenderloin, cut into 8 medallions; 1 None shallot, peeled and finely diced; 1 tbsp flour; 1 cup vegetable stock; 1 cup whipping cream; 1 tsp sugar; 3/4 tbsp butter; 1 1/3 lbs young carrots, peeled; 3 1/3 lbs asparagus, woody ends snapped off; 2 tbsp basil pesto; 1 oz fresh parsley, a little reserved for garnish, remaining leaves stripped from stems

Servings: persons

3 tbsp oil
2 None chicken breasts (about 3/4 lb total)
1 lb pork tenderloin, cut into 8 medallions
1 None shallot, peeled and finely diced
1 tbsp flour
1 cup vegetable stock
1 cup whipping cream
1 tsp sugar
3/4 tbsp butter
1 1/3 lbs young carrots, peeled
3 1/3 lbs asparagus, woody ends snapped off
2 tbsp basil pesto
1 oz fresh parsley, a little reserved for garnish, remaining leaves stripped from stems

1
Preheat the oven to 325u00b0F. Heat the oil in an ovenproof casserole dish and fry the chicken, turning, for 5-6 mins. Season with salt and black pepper, remove and drain on paper towels. Add the pork to the pan and fry, turning, for 3-4 mins. Season with salt and black pepper and drain on paper towels.
2
Add the shallot to the pan, dust with the flour and fry for 2 mins. Add the stock and cream and bring to a boil, stirring. Remove from the heat, return the chicken and pork to the dish and roast for 10 mins in the oven.
3
Bring a saucepan of salted water to a boil, add the sugar, butter, carrots and asparagus and cook for 12-15 mins. Remove the meat from the oven, slice the chicken and arrange on plates with the pork. Drain the vegetables and transfer to the plates. Spoon the sauce and pesto on top, sprinkle with parsley leaves and garnish with parsley sprigs.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tbsp oil, 2 None chicken breasts (about 3/4 lb total), 1 lb pork tenderloin, cut into 8 medallions, 1 None shallot, peeled and finely diced, and more.

Yes, Pork And Chicken Casserole With Spring Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!