Friday, 30 April 2010
Recipe: Chicken Casserole
Ingredients - serves 2
1 chicken breast, cut into bite sized pieces
2 medium carrots, sliced
2 small courgettes, sliced
2 large leeks, sliced
1/2 cup chicken stock
1 tin (400g) tomatoes
salt and pepper to season
Put the chicken, carrots, courgettes and leeks into a large saucepan.
Add the chicken stock, tomatoes, oregano and salt and pepper.
Bring to the boil and then simmer gently for about an hour, until the chicken and vegetables are cooked.
If the casserole gravy is not as thick as you would like it, spoon out a couple of tablespoons into a cup and add a teaspoon of flour or cornflour, mix to a paste and return to the casserole.
Adjust the seasoning if necessary.
Serve with crusty bread, rice or mashed potatoes.