Chicken and Vegetable Casserole

This is an easy casserole to make with wonderful combined flavours.

Ingredients serve 8

1000 g chopped chicken thighs

2 tbls plain flour

2 tbls oil

1 chopped brown onion (200g)

1 tsp minced garlic

3 finely chopped spring onions (45g)

150 g sliced mushrooms

2 chopped carrots (240g)

2 chopped potatoes (400g)

2 chopped celery stalks (300g)

250 ml white wine

500 ml chicken stock

1 tsp salt

1 tsp ground white pepper

1 tbls mixed dried herbs

300 g broccoli

1 tbls wholegrain mustard

450 ml cream

Method

Place one tablespoon oil in a large saucepan over medium heat. Place the flour in a bowl and season with salt and pepper.. Turn the chicken in the flour and cook in batches. Place the cooked chicken on a plate and cover. Place the rest of the oil in the saucepan and cook onion, garlic, spring onion, mushrooms, carrots, potatoes and celery for approx. 5 minutes while occasionally stirring. Add the wine and bring to the boil, cook for approx 2 minutes. Add the chicken, stock, salt, pepper and mixed herbs to the saucepan, bring to the boil and reduce heat. Simmer covered for approx 25 minutes. Add broccoli, mustard and mustard, mix and simmer uncovered for approx. 15 minutes. Serve in a bowl.

Note: This dish can be served with pasta or bread.