Spring Vegetable and Chicken Casserole

Spring Vegetable and Chicken Casserole

Serves 3

Points per serving: 5½

6 skinless, boneless chicken thighs, approx 480g

2 tbsp plain flour

4 tsp olive oil

240g leeks, sliced

180g carrots, sliced

90g celery, sliced

4 tbsp dry white wine or dry cider

450ml chicken stock

120g button mushrooms

1 sachet bouquet garni

salt & pepper

2 tbsp chopped fresh parsley to garnish

grated zest of 1 lemon to garnish

Preheat oven to Gas 3/170°C/325ºF  Cut the chicken into bite sized pieces.  Put flour into a plastic bag and season. Put the chicken into the bag and shake to coat with flour.  Remove and shake off excess flour

Heat half the oil in a non-stick pan, brown the meat, stirring until golden.  Remove and place in a casserole dish.

Heat remaining oil and add leeks, carrots and celery.  Cook 5 mins until softened and lightly browned.  Add any flour that remains in the bag, cook 1 minute.

Add cider or wine to pan and allow to reduce.  Stir in the stock, mushrooms, bouquet garni and seasoning.  Bring to a boil and pour over chicken. Cover and cook for 1 hour until meat is tender.  Meanwhile mix the parsley and lemon zest.  Remove the bouqet garni.

When the meat is ready, spoon onto serving plates and sprinkle over the parsley and lemon zest