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Low-cal chicken and mushroom one-pot
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Cozy up with a delightful and nutritious French chicken and mushroom casserole as the weather gets cooler.
Ingredients:
  • 1kg Free Range Chicken Thigh, trimmed, halved
  • 300g button mushrooms
  • 2 large celery sticks, finely chopped
  • 4 French shallots, peeled, finely chopped
  • 22.20 gm salt-reduced tomato paste
  • 125ml (1/2 cup) white wine
  • 400g can diced tomatoes
  • 185ml (3/4 cup) Salt Reduced Chicken Style Liquid Stock
  • 20.00 ml fresh thyme leaves, plus extra, to serve
  • 62.50 ml fresh continental parsley leaves
  • Steamed wholemeal couscous, to serve
  • Steamed green beans, to serve
Instructions:
  • In a large frying pan over medium heat, heat half of the oil. Cook the chicken in two batches for about 5 minutes until golden, then transfer to a plate.
  • Heat the remaining oil in the pan and add the mushrooms. Cook until golden for about 5 minutes. Then add the celery, shallot, and garlic. Continue cooking, stirring occasionally, until they are soft, which will take about 3-5 minutes.
  • Mix in the tomato paste and cook for 2 minutes. Pour in the wine and simmer while using a wooden spoon to scrape the bottom of the pan for 2 minutes until it reduces by half. Introduce the tomatoes, stock, and thyme to the pot and bring it to a boil. Place the chicken back in the pot and let it simmer for 15 minutes until the sauce thickens slightly. Season with salt and pepper. Stir in the parsley. Serve with couscous and beans, topped with extra thyme.

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