Mediterranean chicken casserole
Cooking time: 1 hour 40 minutes
8 frozen chicken thighs, defrosted
45ml (3tbsp) flour, seasoned
400g can chopped tomatoes
150g (5oz) frozen chopped shallots
5 shots (or equivalent) frozen chicken stock made up to 625ml with water
300g (10½oz) each frozen sliced mixed peppers and sliced mushrooms
150g (5oz) frozen chopped spinach
75g (3oz) frozen Italian herb mix
1. Preheat the oven to 200°C /R6. Place the chicken in a large plastic food bag and toss in the flour to coat. Transfer the contents to a large flameproof casserole dish. Add the tomatoes, shallots and stock, bring to the boil, stirring occasionally. Cover with a tightly fitting lid and transfer to the oven for 1 hour.
2. Remove from the oven and stir in the frozen vegetables and herb mix. Re-cover and cook for a further 30 minutes. Stir before serving with herby mashed potatoes.
1. If desired, for adults, stir a splash of brandy in before serving or add a small glass of red or white wine with the vegetables during cooking.
2. To prepare herby mashed potatoes – heat, as directed, frozen mashed potato (or a half and half combination of frozen potato and frozen mashed carrots and swede) and simply stir in frozen chopped parsley.