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
Spray a large pot with Frylight or Pam spray, place over a medium high heat, brown the chicken and then set aside.
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)
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.
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/