Light Chicken Casserole
serves 4
Ingredients
1 kg chicken
¼ cup flour
1 tablespoon olive oil
1 onion, finely sliced
2 cloves garlic
3 cups red wine
1 cup reduced salt chicken stock
2 tablespoons tomato paste
2 cups mushrooms, sliced
Method
1. Coat chicken in flour. Cook chicken in casserole dish with a little olive oil until brown and remove.
2. Heat onions and garlic with olive oil in fry pan then add chicken, stock tomato paste and mushrooms and bring to boil.
3. Cook in oven for 40-60 minutes
4. Remove chicken and recook juice on stovetop until sauce thickens then return chicken to pan.
5. Serve with pumpkin mash and green beans and zucchini.
Recipe from Susie Burrell
