Recipe Low-cal chicken and mushroom one-pot : Practical and Delicious

Recipe Low-cal chicken and mushroom one-pot : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Low-cal chicken and mushroom one-pot. You are currently reading Recipe Low-cal chicken and mushroom one-pot : Practical and Delicious. This recipe is the creation of the chef Alison Adams. Recipe Low-cal chicken and mushroom one-pot requires 15m, cook 40m and serve 6. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

As the temperature dips, go from stovetop to tabletop with this warming and healthy French chicken and mushroom casserole.

Ingredients:

14 Ingredients

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  2 tsp olive oil
  
  
  


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  1kg Lilydale Free Range Chicken Thigh, trimmed, halved
  
  
  


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  300g button mushrooms
  
  
  


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  2 large celery sticks, finely chopped
  
  
  


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  4 French shallots, peeled, finely chopped
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 tbsp salt-reduced tomato paste
  
  
  


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  125ml (1/2 cup) white wine
  
  
  


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  400g can diced tomatoes
  
  
  


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  185ml (3/4 cup) Massel Salt Reduced Chicken Style Liquid Stock
  
  
  


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  1 tbsp fresh thyme leaves, plus extra, to serve
  
  
  


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  1/4 cup fresh continental parsley leaves
  
  
  


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  Steamed wholemeal couscous, to serve
  
  
  


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  Steamed green beans, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Heat half the oil in a large frying pan over medium heat. Cook the chicken, in 2 batches, for 5 minutes or until golden then transfer to a plate.
  
  
  


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  Step 2
  
  
  
  
  Heat remaining oil in the pan. Add the mushrooms. Cook for 5 minutes or until golden. Add celery, shallot and garlic. Cook, stirring occasionally, for 3-5 minutes or until soft.
  
  
  


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  Step 3
  
  
  
  
  Stir in the tomato paste and cook for 2 minutes. Add the wine and cook, scraping base of pan with a wooden spoon, for 2 minutes or until reduced by half. Add the tomato, stock and thyme. Bring to the boil. Return the chicken to the pan and simmer for 15 minutes or until sauce thickens slightly. Season. Stir in parsley. Serve with couscous and beans, sprinkled with extra thyme.
  
  
  

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