Chicken and Mushroom Casserole

Chicken always works well together with mushrooms in a dish and this dish is enhanced with the addition of tomatoes.

Ingredients serve 6

¼ cup plain flour (45g)

1 kg chicken breast cut into small chunks

2 tbls vegetable oil

1 brown chopped onion (150g)

2 tsp minced garlic

1 cup chicken stock (250ml)

100 ml dry white wine

400 g tinned tomatoes

1 tbls white wine vinegar

1 tsp finely chopped thyme leaves

350 g sliced field mushrooms

1 tsp salt

½ tsp ground black pepper

200 ml cream

Method

Place flour in a bowl and season with salt and pepper. Turn the chicken in the flour mixture and place on a plate. Heat the oil in a casserole, cook the chicken in batches and set aside on a plate. Place the onion and garlic in the casserole and cook for 3 minutes. Add chicken stock, white wine, tomatoes, vinegar, thyme, mushroom, salt and pepper. Bring to the boil and simmer covered for 45 minutes. Remove the lid and add cream. Bring back to the boil for approx. 3 minutes. Serve on a bed of boiled rice with a sprinkle of freshly chopped parsley.

Note: If you can’t get field mushrooms, use button mushroom instead. This chicken dish also tastes excellent with boiled or mashed potatoes.