Chicken and cider casserole

Chicken and cider casserole

From the kitchen of TAMSINBH
Serves 4

A real winter warming casserole, ideal served with a crisp-skinned jacket potato and some green cabbage.

2 tsp oil
1 large onion, thickly sliced
2 cloves garlic, crushed
2 leeks, thickly sliced
3 carrots, peeled and thickly sliced
1 tbsp chopped fresh thyme
2 bay leaves
20 g plain flour
450 ml chicken stock
450 ml dry cider
1 tbsp cider vinegar
250 g mushrooms, thickly sliced

Preheat the oven to 150ºC, Gas 2.
Heat 1 tsp oil in a casserole and brown the chicken thighs on all sides. Remove to a plate. Add the remaining oil to the casserole, add the onion and fry for 3-4 mins, then add the garlic, leeks and carrots and fry for 2 mins. Add the thyme, bay leaves and flour and cook 1 minute, then blend in the stock, cider and cider vinegar. Add some seasoning. Bring to a simmer, cover and cook in the oven for 45 mins,then add the mushrooms, return to the oven and cook for 30 mins.8 small chicken thighs, bone in, skin removed

If you prefer to skip the oil and use Frylight, the points will come down to 4pts per serving.

Notes
Picked this recipe up from the WW website some years ago (when it was points, not pro-points or smart points) so please check the points before you use it to protect your weight loss.