Rich tomato and chicken casserole

Cooking Meat Rich tomato and chicken casserole

Warm those winter nights and give your immune system a boost with this home-style, veggie-packed chicken stew.

Lables: High fibre Low carb Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Heat half the oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 4 to 5 minutes or until browned all over. Transfer to a bowl.
  2. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 1 minute. Add bacon. Cook, stirring, for 3 minutes or until bacon is browned. Add flour and tomato paste. Cook, stirring, for 1 minute. Stir in tomato sauce and stock. Bring to the boil. Season with salt and pepper.
  3. Return chicken and any juices to pan. Add potato, carrot, zucchini and vinegar. Reduce heat to medium-low. Simmer for 20 minutes or until chicken is cooked through. Add beans. Cook for 3 to 4 minutes or until beans are just tender. Serve casserole with crusty bread.

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2 tbsp olive oil
600g chicken thigh fillets, cut into 4cm pieces
1 cup Roasted red onion
2 garlic cloves, crushed
2 shortcut bacon rashers, chopped
1 tbsp plain flour
2 tbsp tomato paste
2 cups Fresh tomato sauce
2/3 cup Massel chicken style liquid stock
1 cup each Roasted potato, Roasted carrot and Roasted zucchini
1 tbsp balsamic vinegar
100g green beans, trimmed, halved
crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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