Low-cal chicken and mushroom one-pot

With this comforting and nutritious French chicken and mushroom casserole, you can transition from the cooktop to the table as the temperature drops.

Ingredients :

• 2 tsp olive oil

• 1 kilogram, trimmed, and halved Lilydale Free Range Chicken Thigh

• 300g button mushrooms

• 2 large celery sticks, finely chopped

• 4 French shallots, peeled, finely chopped

• 2 garlic cloves, crushed

• 1 tbsp Mutti Double Concentrate Tomato Paste

• 125ml (1/2 cup) white wine

• 400g can diced tomatoes

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

• 1 tbsp fresh thyme leaves, plus extra, to serve

• 1/4 cup fresh continental parsley leaves

• Steamed wholemeal couscous, to serve

• Steamed green beans, to serve

STEPS :

     Step 1 :

In a big frying pan over medium heat, heat half the oil. The chicken should be cooked in two batches for a total of five minutes, or until golden.

     Step 2 :

In the pan, heat the remaining oil. the mushrooms are added. Cook until golden, about 5 minutes. Put in the celery, shallot, and garlic. Cook for 3 to 5 minutes, stirring periodically, or until soft.

     Step 3 :

Cook for two minutes after adding the tomato paste. Add the wine and heat for 2 minutes, or until it has reduced by half, scraping the bottom of the pan as needed. Tomato, stock, and thyme are added. Bringing to a boil Once the sauce has somewhat thickened, add the chicken back to the pan and cook for another 15 minutes. Season. Add parsley and stir. Serve with more thyme on top and alongside couscous and beans.