Like most casseroles, everyone has their own favourite recipe, but if you are a beginner try this simple one.
Ingredients – Serves 4 Adults
- 4 chicken breasts on the bone, remove the skin
- 1 tablespoon plain flour
- 1 tablespoon olive oil
- 850ml / 1½ pint chicken stock
- 1 medium onion, finely chopped
- 1 medium carrot, peeled and chopped
- 1 clove garlic
- 1 stick of celery
- 1 bay leaf
- 1 sprig of thyme
- 1 bunch of parsley, 1 sprig for the pot and then enough to make 1 tablespoon of chopped parsley
Method
- Preheat your oven to 190°C / 375°F / Gas Mark 5
- Heat the oil in a large pot and when it is hot, quickly brown the chicken breasts on all sides, about 30 seconds per side
- Remove the browned chicken and set it aside for a few minutes
- Add the chopped onion to the oil and cook it until it starts to soften
- Add the chopped or minced garlic and cook for about 2 minutes
- Next add the flour and mix it well until it has soaked up the oil and juices
- Put the onion mixture into a casserole dish and add the chicken
- Then add the chopped carrot and celery and the bay leaf, thyme and one sprig of parsley
- Add the chicken stock and mix well
- Put the lid on the casserole dish and place in the preheated oven
- Cook for about 1 hour
- Sprinkle with the chopped parsley and serve
Serving Suggestions
Serve with brown rice or baby boiled potatoes
Remember: Once you add a source of carbohydrates for example mashed potatoes or baby boiled potatoes or rice, all these affect blood glucose levels and will need to be counted towards the overall carbohydrate content of the meal.
Source: safefood www.safefood.eu