French-Style Chicken Casserole

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
40

Ingredients

1 tbsp extra virgin olive oil
800 g chicken thigh cut in half and trimmed of all fat
1 brown onion large, peeled diced
1 carrot large, peeled diced
2 clove garlic crushed
1 bay leaves
2 tbsp fresh thyme chopped
sea salt and ground black pepper
75 g lean middle bacon trimmed of fat and diced
150 ml white wine dry
200 g button mushrooms halved
4 Carisma potatoes medium, parboiled
½ cup fresh flat-leaf parsley chopped

Method

In a large, non-stick casserole pan, heat olive oil and add chicken thigh fillets. Cook for a few minutes to give chicken alight brown colour.
Add onion, carrot, garlic, bay leaf, thyme, salt and pepper. Stir well. Add bacon and continue cooking for a few minutes.
Add white wine and bring to the boil. Add mushrooms and cover with a lid, cooking on a low heat for approximately 20 minutes.
Next, add the parboiled potatoes to the casserole and continue cooking for 5 minutes.
Stir through chopped fresh parsley and serve.

Notes

To parboil potatoes, simply boil diced potatoes in a pot of boiling water until half cooked.

Recipe courtesy of Rebecca McPhee, Accredited Practising Dietitian (APD).

1 serving: 1697kJ and 404 calories

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)