Chicken breasts are great for a casserole and you don’t have to poke around avoiding bones and it goes beautifully with the earthy taste of mushrooms.
Preparation time 8 minutes, cooking 30 minutes
Ingredients
2 small chicken breasts or one large one cut in two. You can if you wish cut the chicken into bite sized pieces, but it works just as well in one piece each.
½ tablespoon dried herbes de Provence or fresh thyme
2 cloves of garlic, peeled and crushed
4oz/125 grams sliced mushrooms
7oz tin/ 200g chopped tomatoes
4 fl oz/125 ml chicken stock or water ( or any spare wine)
1 spring onion/scallion sliced
1 teaspoon butter
Method
Preheat oven 180C/350F/gas 4.
In a small casserole lay down the chicken pieces and sprinkle them with the herbs, garlic and mushrooms. Add the tomatoes, their juice and your stock or other liquid. Top with the chopped onion and dot with butter. Cover and cook in oven for 25-30
minutes. You could serve this with boiled new potatoes, rice, cous cous or crusty bread.
Honey Glazed Chicken
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