Serves 4
Ingredients
1 Tbsp. dried parsley
2 Carrots, cut into 1cm rings (s)
2 Leeks, cut into rings (s)
4 Shallots, cut in half (s)
250g Mushrooms into quarters (s)
250g Chicken stock
250g Fresh Chicken, cut into chunks (p)
500mL Passata (s)
S & P
Served with rice
Method
In a casserole dish, sprayed with frylight, cook the chicken until it’s all white. Add the onion, carrot, leeks, parsley & shallots, cook for 5 mins then add the stock & passata, season well & bring to the boil, reduce the heat & cover.
Preheat the oven to the “Eco” setting if you have it. (90C)
Place the casserole dish in the oven for several hours until you are ready for your meal, prepare the rice as per the packet instructions.
You could cook in a slow cooker if you want at the point where you would put it in the oven!
SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html
