Chicken Winter Casserole

Chicken Winter Casserole

Serves 4

Full Choice 3 pts per serving

No Count ½ pt per serving

1 med onion, finely chopped

4 skinless, boneless chicken breasts

2 garlic cloves, crushed

150ml chicken stock

1 tbsp plain flour

3 tbsp (45ml) red wine

1 x 400g can chopped tomatoes

1 tbsp fresh chopped mixed herbs (or 1tsp dried)

115g button mushrooms

115g swede, diced

salt & pepper

1 tbsp fresh parsley, chopped

Preheat the oven to 190ºC/350ºF/Gas 5

Dry fry the onion in a non-stick frying pan until soft.

Season the chicken and add to the pan, lightly browning on each side.  Remove chicken and place in ovenproof dish.

Add the garlic and 2 tbsp stock to the onion and stir in the flour.  Cook for 1 min, then add the remaining stock, wine and tomatoes.  Stir in the mixed herbs, mushrooms and herbs and bring to the boil.  Pour over the chicken and cover the dish.

Place in the centre of the oven for 30-35 mins.  Just before serving, sprinkle with the chopped fresh parsley.