Chicken and mushroom casserole

6 Nov

imageThis was one of the first dishes I made when I started going to Slimming World.  I joined because I love their attitude to food  I don’t think I ever thought about the amount of fat I was using in recipes.  They say that is what gives the food flavour but time after time I have proved that to be wrong.  Nowadays I only ever use spray oil sparingly and the food still tastes wonderful.  By my calculations this works out at just 3 Syns per person but please check this is right.  This will not make any sense to those not on slimming world but suffice it to say it is very low fat and healthy. Here is the recipe.

Chicken and mushroom casserole        Serves 4

  • Fry light oil spray
  • 100g lean back bacon, all fat removed and cut into strips
  • 2 medium onions thinly sliced
  • 8 chicken thighs, skinned
  • 2 cloves garlic, crushed
  • 1 tbsp seasoned flour
  • 2 tbsp brandy
  • 200g mushrooms, sliced
  • 125 ml white wine
  • 400 ml chicken stock (made with 2 organic stock cubes)
  • 2 tbsp chopped fresh parsley
  • 2 sprigs fresh thyme
  • salt and pepper
  1. Spray a large non-stick skillet with oil. Fry the onions and bacon over a medium heat until the onions are tender. Remove and set aside.
  2. Spray a little more oil into the pan and fry the chicken in batches until brown on all sides.
  3. Return the onion and bacon to the pan with the garlic, flour and brandy. Stir and cook for 1 – 2 minutes.
  4. Add the mushrooms, wine, stock, herbs and seasoning, stir well and bring to the boil. Reduce the heat to low, cover and simmer gently for 45 minutes or until the chicken is cooked through.
  5. Check the seasoning and serve with potatoes and vegetables of your choice.

 

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