Chicken casserole

Food and drink

05 January 2009 11:29

Diet and healthy eating are high up on most lists of New Year's resolutions, but kissing goodbye to all that rich Christmas tucker doesn't mean surrendering the pleasure of your taste buds - or your waist - with this delicious chicken casserole.

Ready in 2 hours
Serves 4

Ingredients 

4 chicken thighs
2 onions
2 courgettes
4 carrots
4 celery sticks
1 red pepper
1 green pepper
1 garlic clove
Fry Light
1.5 pts /900ml stock made with chicken Bovril
400g can chopped tomatoes
Bouquet Garni
salt and freshly ground pepper
4oz / 11g button mushrooms

Method

1 Preheat the oven to 200c/400f/gas 6. Prepare the ingredients: remove the skin from the chicken, slice the onions, courgettes, carrots and celery; deseed and divce the peppers, crush the garlic

2 Heat a pan sprayed with Fry Light, add the chicken and cook for 4-5 minutes on each side to seal. Remove the chicken from the pan and place in a casserole dish.

3 Return the pan to the heat, add the onions and fry for 5 minutes, until soft but not brown. Transfer to the casserole dish

4 Add the remaining vegetables, the garlic, stock, tomatoes and bouquet garni to the casserole dish, season well, cover and cook for 1 hour

5 Stir the casserole, add the mushrooms and return to the oven for 30 minutes. Remove the bouquet garni and serve

This recipe was written by Margaret Humphries. For more healthy eating recipes visit Slimming World, Aspley group, Nottinghamshire.

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