Quick Herby Chicken Casserole (serves 3/4)
Ingredients:
8 boneless, skinless chicken thighs
2 tbsp frozen garlic
2 tbsp dried Thyme
2 tbsp dried Sage
2 cups frozen mushrooms (optional)
2 cups frozen green beans (optional)
2 tbsp soy sauce
1 chicken stock cube
4 cups water or 2 cups water and 2 cups white white
1 fennel bulb, chopped
2 medium carrots, chopped
2 large sticks celery, chopped
Pinch black pepper
3 tbsp rice flour
1 small chorizo sausage, diced
Method:
Place all the ingredients apart from the beans and the rice flour straight into a large casserole
dish and mix well. Cook in the oven on slow cook (approx 130-140c) for 4 hours or until the
chicken is tender. Halfway through cooking stir in the rice flour (it's best to sieve it in so you
don't get lumps) and return to the oven. Stir in the beans 15 mins before you want to serve so they
can just heat through.
