| Easy Chicken Casserole | <>/tr>
Preparation and Cooking Time: 50 minutes
Servings: 4
Non-Standard Cooking Utensils:
Largish frying pan
Casserole dish for oven
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Ingredients:
4 skinless chicken breasts
85 g (3 oz) mushrooms
1 large carrot
8 small shallots
250 ml (8 fl. oz) chicken stock (1 chicken cube in boiling water)
1/3 teaspoon dried thyme
2 tablespoons olive oil
salt and pepper to taste (approx ˝ teaspoon salt
Preparation:
Cut the chicken breasts into quarters.
Peel and top and tail the shallots.
Peel and slice the mushrooms.
Lightly peel and slice the carrot.
If not using pre-prepared chicken stock, dissolve one chicken stock cube in 250 ml (8 fl. oz) of boiling water.
Pre-heat the oven to 220°C / 425°F / Gas Mark 7.
Cooking:
| 1 | Heat the olive oil at medium in a largish frying pan. Add the chicken pieces and sauté them for 12 minutes until they have turned light golden brown. Turn the pieces frequently as they sauté |
| 2 | Remove the chicken pieces from the pan and place them in the casserole dish with the mushrooms, carrot, shallots, chicken stock, thyme and salt and pepper. Stir well. |
| 3 | Cook in the pre-heated oven for 40 minutes. |
| 4 | Serve on hot plates with new potatoes or mashed potatoes. |
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