CHICKEN & POTATO CASSEROLE
Serves 4
Points per recipe 18
Points per serving 4½
Freezing recommended
600g potatoes, peeled and cut into chunks
low fat spray
4 skinless, boneless chicken thighs, weighing about 350g in
total
4 whole garlic cloves
2 onions, quartered
2 tbsp chopped fresh herbs, eg parsley, mint, rosemary,
thyme and or chives
150ml skimmed milk
salt & pepper
Preheat oven to Gas 4/180ºC/350ºF. Cook the potatoes
in boiling water for 5 mins. Drain, reserving 150ml of the water.
Spray an ovenproof dish with spray oil and arrange the
potatoes and potato liquor, chicken, garlic and onions in it.
Mix the chopped herbs and milk and pour over. Season
to taste. Cover and bake for 45 mins, remove the lid for the last 20
mins.
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