Chicken and Mushroom Casserole

Prep: 20 Minutes

Cook time: 45 Minutes

Serves: 4

Ingredients:

1 tablespoon plain flour

8 chicken thigh cutlets (bone in)

1 tablespoon olive oil

1 brown onion, finely diced

2 garlic cloves, crushed

2 carrots, peeled, halved lengthways and sliced

2 stalks celery, trimmed and sliced

300g button mushrooms or swiss brown mushrooms

1 1/2 cups chicken stock

3 sprigs fresh thyme

2 teaspoons cornflour

1 cup frozen green peas

Steamed rice or couscous to serve

Method:

Put the flour into a large snap-lock bag. Add the chicken and toss to lightly coat in flour. Heat the oil in a large ovenproof pan over medium-high heat. Brown chicken in 2 batches. Transfer to a plate and set aside. Add onion, garlic, carrots, and celery to the pan. Cook, stirring often, over medium heat for 4-5 minutes until the onion softens. Stir in mushrooms. Cook, stirring occasionally, for 2-3 minutes until slightly softened. Stir in stock. Return chicken to pan. Add thyme. Bring to the boil. Reduce heat, cover, and simmer, stirring occasionally for 15 minutes. Uncover and cook for 15 minutes or until chicken is just cooked through. Mix the cornflour with tsp water in a cup until smooth. Stir in peas and cook for 2 minutes. serve with mashed potatoes, rice, or couscous.