Roast Chicken with Vegatable Casserole (stock and tomatoe base)
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
1 tbs rape seed oilsalt and pepper2 cup, chopped Peppers, sweet, red, fresh 1 cup Leeks 1 cup slices Parsnips 2 medium (2-1/4" to 3-1/4" dia.) Potato, raw 100 gram(s) Kayle, raw (by SKYCALL) 1 cup, chopped Onions, raw 650 gram(s) chicken breast no skin 650 gm pack - per 100gm measure 100 gram(s) swede raw (by PATERSON7777) 1 cup, chopped Carrots, raw 3 stalk, medium (7-1/2" - 8" lon Celery, raw 100 gram(s) Napoli chopped tomatoe tinned (by SLIMBABYPUMA) 150 gram(s) Sainsbury's Tomatoe Puree {tube = 200g} (by KAHOOMA) 10 tsp Dijon Mustard (Great Value) 3 serving chicken stock per stock pot Knor 2 cup, cubes Butternut Squashmixed herbs 1tbspuree garlic 2 tbs
chop up veg small cubes and sweat off in small amount of rapeseed oil. Roast off your chicken in cubes - season to taste. Add to casserole dish and then cover with approximately 800 ml water with stock and herbs. Add tinned tomatoe and tomato puree - season to taste. Good use of seasonal veg....bring to boil then put in oven to slow cook for approximately 40 - 60 minutes or until all veg is tender....
Serving Size: Makes 10-12 servings - average sized cereal bowl
Number of Servings: 10
Recipe submitted by SparkPeople user MANCHESTERJAC58.
Serving Size: Makes 10-12 servings - average sized cereal bowl
Number of Servings: 10
Recipe submitted by SparkPeople user MANCHESTERJAC58.
Nutritional Info Amount Per Serving
- Calories: 220.4
- Total Fat: 11.8 g
- Cholesterol: 0.0 mg
- Sodium: 153.4 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 5.0 g
- Protein: 23.5 g
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