Classic chicken casserole

Classic chicken casserole

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 onions, finely diced
2 garlic cloves, crushed
150g button mushrooms, halved
8 small chicken drumsticks, skin removed
or 8 chicken chops, skin removed
5 tomatoes, peeled and diced
1 teaspoon oregano
1/2 cup red wine
freshly ground black pepper, to taste
salt, to taste
orecchiette pasta, to serve
or green salad, to serve

Method

  1. Heat the oil in a large, heavy-based saucepan or casserole dish with a lid. Add the onion and garlic, and sauté until the onion is translucent. Add the mushrooms and brown slightly. Remove the vegetables from the pan and add the chicken in batches, turning to brown well.
  2. Return the onion and mushrooms to the pan and add the tomato, oregano and wine. Bring to the boil, then reduce the heat, cover and cook on a low simmer for 30 minutes. Remove the lid and continue to cook for a further 20 minutes, until the sauce thickens slightly.
  3. Serve with orecchiette pasta or a green salad if preferred.

Note

  • To peel tomatoes, cut a small cross on the bottom of each tomato and blanch in boiling water for 1–2 minutes until the skin lifts away and can be peeled off.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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