A hearty casserole is just what you need to warm up on a cold night and this one’s a real winner!
Ingredients
- 1/4 cup plain flour
- 8 chicken thigh fillets, trimmed, halved crossways
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, halved, washed, sliced
- 4 rashers bacon, rind removed, chopped
- 2 garlic cloves, crushed
- 3 cups Massel chicken style liquid stock
- 1/2 cup white wine
- 100g button mushrooms, sliced
- 100g green beans, trimmed, halved
- 1 cup couscous
Method
- Step 1Preheat oven to 180°C. Place flour in a large plastic bag and season with salt and pepper. Add chicken and shake to coat. Remove chicken from bag, shaking off any excess flour.
- Step 2Heat butter and oil in a heavy-based saucepan over medium heat. Cook chicken, in batches, for 3 to 4 minutes each side or until golden. Remove to a plate.
- Step 3Add leek, bacon and garlic to pan. Cook, stirring occasionally, for 3 to 4 minutes or until leek is tender. Add 2 cups stock, wine and mushrooms. Bring to the boil. Remove from heat. Transfer mixture to an ovenproof dish. Add chicken. Cover and bake for 35 minutes. Remove cover and add beans. Cover and cook for a further 10 minutes or until chicken is cooked through.
- Step 4Pour remaining 1 cup stock into a saucepan over medium heat and bring to the boil. Place couscous in a heatproof bowl. Pour stock over couscous and stir to combine. Cover and stand for 4 to 5 minutes or until stock is absorbed. Stir gently with a fork to separate grains.
- Step 5Spoon couscous into bowls. Spoon over chicken casserole and serve.
- Low carb
- Low sugar
- Lower gi
Nutrition
3088 kj
Energy
34g
Fat Total
12g
Saturated Fat
5g
Fibre
59g
Protein
225mg
Cholesterol
1464.62mg
Sodium
2g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
- Author: Burtenshaw Family, New Zealand (Reader)
- Image credit: John Paul Urizar & Louise Lister
- Publication: Super Food Ideas
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