A Classic, hearty clean eating chicken casserole that warms the tummy and the heart. This traditional family meal is packed with winter veggies and will have even the fussiest member of your family coming back for more.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Cuisine: Clean Eating
Servings: 6-8
Author: Carey Wood
Ingredients
6x Chicken thighs cut in halfno skin, no bones
1x large oniondiced
2x large carrots cut into chunky slices
4x large potatoes diced
2Tablespoonsplain flour
1teaspoondried Oregano
½teaspoondried Rosemary
1x garlic gloved finely diced
¼teaspoonblack pepper
3CupsVegetable or Chicken Stockor stock cubes and water
Olive oil for frying
Instructions
Heat the Oven to 350.F / 180'C
On the stove top: Add onion and olive oil to a large ovenproof pan and cook until onion has softened.
Add chicken pieces to pan and cook until juices have evaporated and meat starts to brown. Add flour, stock, herbs, garlic, pepper. Stir while you bring casserole back to the boil. Cover with the lid and place in the oven. (You can also cook completely on the stove top). I prefer the oven as less attention is needed.
Cook for around 25 -30 minutes then add potatoes and carrots. Taste and add salt if needed.Cook for a further 20 minutes until vegetables are tender.