14th June 2016 | Me |
This family favourite is great for those miserable, rainy days.
You can make it with chicken breasts or thigh portions and can vary the vegetables according to what you have available and what you and your family like.
- 1 tbsp vegetable oil
- 1 onion chopped
- 2 sticks celery, washed and sliced
- 4 chicken breasts cut into bite-sized chunks
- 2 carrots, peeled and chopped
- 100g mushrooms, washed and sliced
- 300ml chicken stock
- 1 tsp dried thyme or mixed herbs
Preheat the oven to 180°C / 425°F / Gas Mark 7. Heat the oil in a frying pan, add the onion and celery and fry until soft. Once soft, add the chicken and fry until browned. Transfer the ingredients to a casserole dish and add the carrots, mushrooms, stock and herbs and stir well. Place in the oven for 40 minutes. Check after 20 minutes, stir and ensure there is enough stock. Add a little extra boiling water if it is drying out.
Serve with potatoes and leafy green vegetables.