Pork And Chicken Casserole With Spring Vegetables - cooking recipe

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

Preparation

Preheat the oven to 325\u00b0F. 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.
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.
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.