Hey Folks, It's Russell Here. Today On Russell's Rendevous,
I Shared An Easy Chicken Casserole and
a Flaversome Low Fat Chicken Casserole At That!
It's So Easy Making It Ideal to Make Double and Freeze for a Speedy Midweek Meal.
It's Dairy Free Gluten Free and Healthy With A Prep Time Of Around 20 Minutes And A Cooking Time Of 1 Hour, Serving Four.
Check Out The Ingredients Below And Don't Forget To Comment Below With Pictures Of Yours, No Matter The Out Come, I Want To Hear How You Got On...
Ingredients:
2 Tbsp Sunflower Oil 400g Boneless, Skinless, Chicken Thigh, Trimmed and Cut Into Chunks
1 Onion Finely Chopped
3 Carrots Finely Chopped
3 Celery Sticks Finely Chopped
2 Thyme Sprigs or Half a Tsp of Dried Thyme
1 Bay Leaf Fresh or Dried
600 Ml Vegetable or Chicken Stock
2 X 400g / 14oz Cans Haricot Beans, Drained
Chopped Parsley, to Serve
The Method:
Heat the Oil in a Large Pan And Add the Chicken, Then Fry Until Lightly Browned.
Add the Veg, Then Fry for a Few Minutes More.
Stir in the Herbs and Stock.
Bring to the Boil.
Stir Well, Reduce the Heat, Then Cover and Cook for 40 Minutes, Until the Chicken is Tender.
Stir the Beans Into the Pan, Then Simmer for 5 mins.
Stir in the Parsley and Serve With Crusty Bread
Oooooh Sounds Propper Nice Does That.
Hope You Enjoy Making It As Much As I Like Eating It,
I Look Forward To Seeing The Picture Folks.
Catch You Next Week On Tuesday From 2 pm Til 4 pm
With Russells' Rendezvous On Leek Radio
Bon Appetit