Chicken casserole with tomatoes
| Category: | Lunch Dinner |
Ingredients
8 chicken portions
2 teaspoons of vegetable oil
1 medium onion, chopped
4 carrots (peeled and sliced)
4 celery sticks trimmed and sliced
Pinch of chilli powder
1 teaspoon of mixed herbs
1 can tomatoes
pepper
1 chicken stock cube dissolved in ½ pint/275 mls boiling water
Chopped fresh parsley to garnish (optional)
Chicken casserole with tomatoes Directions
- 1. Pre-heat oven to 190 0 /375 0 F/Gas Mark 5.
2. Heat the oil in a pan and brown half the chicken pieces thoroughly on all sides. This will take
about 10 minutes. Remove with a spoon, then fry the remaining pieces. Remove and set
aside.
3. Fry the onion, carrots and celery over a medium heat for 10 minutes, stirring occasionally,
until soft but not brown. Stir in the chilli powder, herbs, tomatoes and stock.
4. Return the chicken to the pan, season to taste and bring to the boil. Place in a casserole dish.
5. Cover and cook in the centre of the oven for 1 hour.
6. Remove the lid and continue cooking for a further 15-30 minutes until the meat is very
tender.
7. To serve sprinkle with the chopped fresh parsley.
Notes
Serves 4
Nutrition facts
Per Serving
| Kcal: | 55 kcal |
| Kjoule: | 229 Kjoule |
| Fibers (g): | 1.3g |
| Sodium (mg): | 0.3mg |
| Carbs: | 3.8g |
| Sugar (g): | 3.4g |
| Fat: | 1g |
| Saturated fat (g): | 0.2g |
| Proteins: | 7g |
