Chicken & Vegetable Casserole
Ingredients
- 8 chicken thighs (skin on)
- 2 tbsp olive oil
- 2 onions, chopped
- 4 carrots, sliced
- 4 celery sticks, chopped
- 4 garlic cloves, minced
- 2 tsp thyme
- 1L chicken stock
- 300g frozen peas
How to preprare
- Brown chicken in oil 6 mins, set aside.
- Sauté onion, carrot, celery & garlic 6 mins.
- Add thyme, stock & chicken. Bake 40 mins.
- Add peas, bake another 10 mins. Serve.
Note
Use skinless thighs to drop ~60 cals per portion.
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