Chicken, carrot and mushroom casserole

Active time: 30min Total time: 30min Servings: 4 Recipe from: My mother

Why?

• Can be dairy free

• Good source of lean protein

• Can be low carb with cauliflower rice

• Anti-inflammatory (if dairy free)

• Supports good immune function

• Good source of Vitamins

Ingredients:

• 600g chicken thighs, boneless

• 6 carrots

• 200 g mushrooms

• 1 onion

• 1 clove garlic

• 200 ml white wine (optional)

• 500 ml chicken stock

• 150ml cream (or I use soy or cashew cream as non-dairy alternatives)

• 2 tablespoon oilve oil

• 1 tsp dried thyme

• 370 g rice (or you can do cauliflower rice)

• Salt & pepper

How to prepare

1. Peel and cut carrots in slices (not too thin that they cook too quickly, not to thick either - say finger width)

2. Slice mushrooms, dice onions and garlic.

3. Season the chicken thighs. Pour 1 Tbs oil into frying pan and brown the thighs on both sides, put aside.

4. Pour in 1 Tbs olive oil into pan again and heat up.

5. Place onions and garlic, slowly cook until translucent.

6. add carrots and mushrooms. Cook for 5 mins.

7. Place chicken back into saucepan.

8. Add wine (if using)...let soak in.

9. Add stock and herbs.

10. Let cook and soak in the stock. Let the stock reduce but do not let it go dry. You want a good sauce with this meal.

11. While the stock is reducing, boil up some water for the rice and cook the rice and keep warm.

12. .When the chicken and stock is nearly cooked, add the cream (or non-dairy alternative).

13. Cook until mixed (couple of minutes).

14. To serve, add a good spoon of rice into a deep dish and cover with chicken casserole. You should have a really good sauce.

    *To note: It’s hard to get exact quantities from my mother and as she does, she passed on this recipe by saying ‘you know, this much!’ while pouring in a glug of wine. So I’ve done my best to unpick the recipe into something that is repeatable. Don’t hesitate to add more chicken thighs, carrots or mushrooms or even more stock if you wish and experiment.

    Goes well with: Cauliflower Rice too.

If you want to receive my Foodie Friday recipes direct to your inbox every Friday, simply click on the button below!