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Chicken and Vegetable Casserole
56 people liked
The combination of flavours makes this recipe the perfect wholesome dinner! The sweet potato adds a bit of extra fibre and the peas can be replaced by green beans if you prefer.
6
Serves
0
Serves of Fruit
(Per Serve)
2
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 3 tablespoons extra virgin olive oil
- 2 chicken drumsticks
- 4 chicken thighs
- 1 brown onion, diced
- 1 bay leaf
- 1 tablespoon rosemary sprigs
- Black pepper to taste
- 100g bacon, diced
- 100ml white wine
- 300g baby mushrooms, sliced
- 6 small white potatoes, cubed
- 1 cup sweet potato, cubed
- 1 cup green peas, frozen
METHOD:
- HEAT two tablespoons of oil in pan, brown chicken pieces for 2 minutes.
- ADD onion, bay leaf, rosemary and black pepper. Add bacon and cook for further 2 minutes.
- ADD white wine and bring to the boil.
- STIR in mushrooms and cook for 30 minutes over low heat.
- HEAT remaining oil in pan and fry potato (white and sweet) for about 15 minutes until almost cooked through.
- TRANSFER potatoes to chicken dish, add peas and gently heat through for 5 minutes.
RECIPE NOTES:
NUTRITION: Per Serving
1770
kJ
25g
Fat
6.5g
Sat. Fat
12.4g
Carbs
4.5g
Sugars
4g
Fibre
32g
Protein
316mg
Sodium
NUTRITION: Per 100 grams
507
kJ
7g
Fat
1.9g
Sat. Fat
3.5g
Carbs
1.3g
Sugars
1.1g
Fibre
9.2g
Protein
90.5mg
Sodium
