Healthier Chicken Casserole
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There’s something special about a classic chicken casserole – the heavenly scent when it’s cooking, the warmth it brings to the dinner table, and the delicious flavours that just hits the spot.
But if you’re looking for a healthier version of the beloved comfort food, then this fresh twist on the classic chicken casserole has got you covered! Bursting with flavour and packed with nutritious veggies, it’s sure to become your next favourite dinner staple.
Here are the ingredients you need:
1. 40 grams of plain flour
2. Four chicken thighs cutlets, skin off
3. A tablespoon of extra virgin olive oil
4. 200 grams of brown mushrooms, halved
5. Six French shallots, peeled, halved
6. A carrot, peeled, halved lengthways, thinly sliced
7. Three garlic cloves, crushed
8. A tablespoon of fresh lemon thyme leaves
9. Two cups of chicken stock
10. 400 grams of cannellini beans, rinsed, drained
11. 150 grams of green beans, trimmed, thickly sliced diagonally
12. Three stalks of kale, trimmed, leaves coarsely torn
13. A tablespoon of fresh lemon juice
Place some flour on a plate and use it to coat the thigh cutlets. Make sure to shake off the excess and reserve any leftover flour.
Meanwhile, heat some oil in a large saucepan over medium-high heat. Add the thigh cutlets and cook them for 4 minutes on each side or until golden. Once they are done, transfer them to a plate.
Add the remaining oil to the pan and cook the mushroom, shallot, carrot, garlic, and three-quarters of the thyme. Stir for 5 minutes or until softened. Add the reserved flour and stir until combined. Gradually add the chicken stock and about 165 millimetres of water, constantly stirring, until smooth.
Return the cooked chicken cutlets to the pan. Bring the ingredients to a boil. Reduce heat to medium and simmer, covered, for about 25 minutes or until chicken is cooked through. Add the beans and kale. Cook, uncovered, for a further 5 minutes. Add the lemon juice and season with pepper. Top it off with the remaining thyme. Easy peasy!
But if you’re looking for a healthier version of the beloved comfort food, then this fresh twist on the classic chicken casserole has got you covered! Bursting with flavour and packed with nutritious veggies, it’s sure to become your next favourite dinner staple.
Source: Taste.com.au
Here are the ingredients you need:
1. 40 grams of plain flour
2. Four chicken thighs cutlets, skin off
3. A tablespoon of extra virgin olive oil
4. 200 grams of brown mushrooms, halved
5. Six French shallots, peeled, halved
6. A carrot, peeled, halved lengthways, thinly sliced
7. Three garlic cloves, crushed
8. A tablespoon of fresh lemon thyme leaves
9. Two cups of chicken stock
10. 400 grams of cannellini beans, rinsed, drained
11. 150 grams of green beans, trimmed, thickly sliced diagonally
12. Three stalks of kale, trimmed, leaves coarsely torn
13. A tablespoon of fresh lemon juice
Place some flour on a plate and use it to coat the thigh cutlets. Make sure to shake off the excess and reserve any leftover flour.
Meanwhile, heat some oil in a large saucepan over medium-high heat. Add the thigh cutlets and cook them for 4 minutes on each side or until golden. Once they are done, transfer them to a plate.
Add the remaining oil to the pan and cook the mushroom, shallot, carrot, garlic, and three-quarters of the thyme. Stir for 5 minutes or until softened. Add the reserved flour and stir until combined. Gradually add the chicken stock and about 165 millimetres of water, constantly stirring, until smooth.
Return the cooked chicken cutlets to the pan. Bring the ingredients to a boil. Reduce heat to medium and simmer, covered, for about 25 minutes or until chicken is cooked through. Add the beans and kale. Cook, uncovered, for a further 5 minutes. Add the lemon juice and season with pepper. Top it off with the remaining thyme. Easy peasy!
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