I threw this casserole-type dish together basing it off a Slimming Eats recipe that’s a regular in our house. Braised beef. I love it so much that I figured that I could probably do a chicken version. Without having balsamic vinegar to hand, I supplemented a splash of Marsala cooking wine instead and threw in some rosemary (cause we all know chicken and rosemary make a great combination!) I served mine with some chips/french fries and boy was it delicious (if I do say so myself!)
Try it – and let me know what you think, if you make changes/additions/improvements!
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
- 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.