Country Chicken Casserole |
| Recipe Supplied by: The Wave Machine | Serves: 2 People |
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2 tsp oil
1 small onion, finely chopped
2 medium carrots, thinly sliced
2 garlic cloves, crushed
200g can chopped tomatoes
1 tbsp tomato purée
1 tsp sugar
pinch of dried mixed herbs
100ml vegetable or chicken stock
4 large skinned chicken thighs, boned if wished
finely grated rind of 1 lemon
2 tbsp chopped fresh parsley
- Put the oil, onion and carrots into a medium casserole.
Cover and cook on HIGH for about 3 min, stirring once,
until just soft.
- Stir in the tomatoes, tomato purée, sugar, herbs
and stock. Cook for about 1 min or until just boiling.
- Add the chicken, pushing it under the surface of the
sauce. Cover and cook on MED-HIGH for about 12 min or
until the chicken is cooked through.
- Combine the lemon rind and parsley. Sprinkle over the
top of the casserole just before serving.
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