What You Need (serves 4)
- 4 chicken pieces (breast, thigh, leg) skinned and boned, cut into bite-sized pieces
- 4 teaspoons sunflower or corn oil
- 1 medium onion - peeled and sliced
- 1 medium leek – sliced (take care to wash them properly)
- 2-3 medium carrots - peeled and sliced
- 4-5 mushrooms
- 1 dessert spoon of mixed dried herbs or 2 tablespoons of mixed fresh herbs
- 1 large can of chopped tomatoes
- 300ml (½ pint) chicken or vegetable stock (using one stock cube with boiling water)
- 2 dessert spoons of plain flour (seasoned with black pepper)
- Pepper to taste
How To Make It
- Pre heat the oven to 180C/350F/Gas mark 4
- Coat the chicken pieces in the flour. You could do this by placing the flour and chicken in a sandwich bag and shaking.
- Heat the oil in frying pan or saucepan and carefully seal the chicken in it (cook until it turns white and begins to brown a little). Take care not to over heat the oil.
- Place the chicken in the bottom of the casserole dish and cover (we will be adding to this later!).
- Using the same saucepan, cook the onion, and leek in any remaining oil for 5 minutes. Add these to the casserole dish.
- Add the remaining ingredients: mushrooms, carrot, tomatoes, herbs and stock to the casserole dish. Season with pepper.
- Bring the mixture to the boil stirring occasionally.
- Cover the dish with a lid and cook for 45-60 minutes in the oven or until the chicken is tender.
- Serve with a jacket potato or crusty bread. You could serve with a further vegetable such as sweet corn or peas.
Try preparing in the morning and cooking in a slow cooker for a welcoming dish when you get home from college.
Recipe kindly provided by the Community Dietitians of North East Wales NHS Trust.