Chicken casserole
Sally Bee's chicken casserole on the Vow to Wow plan is simple enough to have mid week without too much fuss. Serve with a good helping of brown or basmati rice and lots of green veg.
Sally says: "It’s versatile and makes a great dinner party dish when accompanied by scrummy roast potatoes and vegetables. You can cook it the day before and heat it up on the night, or make a great big batch and freeze for another day."
Ingredients
Serves 4
2 tbsp extra virgin olive oil6 rashers very lean bacon, cubed4-6 chicken breast portions without skin2 organic courgettes – sliced1 red pepper – sliced8oz shallots, peeled and halved if large2 cloves garlic, peeled and crushed2 tbsp plain flourSprinkle of dried mixed herbs1 pint chicken or vegetable stock10 fl oz white wineBlack pepper
Method
Gently heat the olive oil in a large flame proof casserole dish. Add the bacon and fry until golden.
Drain on absorbent kitchen paper
Mix the plain flour with some black pepper and the dried mixed herbs in a large bowl, and coat chicken breasts
Brown chicken as you did the bacon, then add the shallots and garlic, sauté for 2-3 mins
Now add all remaining ingredients. Vegetables, cooked bacon, stock and wine. If you like your casserole sauce to be a little thicker, mix the remaining flour with a little of the stock and mix in well.
Cover and cook in the oven at 170˚C (325˚F) / Gas Mark 3 for about 1½ hours or until tender.