Chicken Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 10 small boneless, skinless chicken thighs - all visible fat trimmed
  • 1 large onion (halved and sliced)
  • 2 cloves of garlic (crushed and chopped finely)
  • 3 large carrots (sliced)
  • Cup of butternut squashed (cubed)
  • 2.5 cups of chicken/veg stock
  • couple of sprigs of fresh thyme (or use a sprinkle of dried if you haven't got fresh to hand)
  • pinch of dried rosemary
  • Splash of marsala wine
  • salt and pepper to season
  • Frylight or Pam spray
  • 1 tablespoon of cornstarch/cornflour (3.5 syns)
Instructions
  1. Spray a large pot with Frylight or Pam spray, place over a medium high heat, brown the chicken and then set aside.
  2. Reduce the heat slightly and add onion, squash, garlic and carrot and cook for approx 5 mins until softened (you may need to add a little water to the pan if it starts to stick)
  3. Add the stock, and splash of marsala wine. Mix the cornstarch with a little cold water into a paste and add this into the stock.
  4. Return the meat to the casserole dish and add the herbs. Bring to the boil and then cover and simmer for approx 1.5-2 hours until meat is tender and sauce has thickened. Season with salt and pepper.
Recipe by Queen of Fire at http://www.lasandcolgotexan.com/slimming-world-chicken-casserole/