Description
A richly delicious, family-friendly one-pot recipe packed with healthy ingredients
Syn-free
Ingredients
Scale
- 2 onions (finely diced)
- 4 cloves garlic (finely chopped)
- 2 sticks celery (finely chopped)
- 4-6 chicken thigh fillets (skin removed and excess fat trimmed away)
- 1 red pepper (finely diced)
- 1 yellow pepper finely diced
- 2 tins chopped tomatoes
- 2 tbsp tomato puree
- 2 tbsp Italian herb mix
- 1 tbsp balsamic vinegar
- large handful fresh parsley (finely chopped)
- salt and pepper
- low calorie cooking spray or spray oil
Instructions
- pre-heat oven to 180c
- Spray a large, oven-proof casserole dish (with a lid) with low calorie cooking spray, and stir-fry the onions for a few minutes until they start to soften
- Move the onions over to one side of the pan, and lay the chicken on the empty side to start frying
- Add in the celery, garlic and peppers, and stir everything together
- Pour in the chopped tomatoes, add the mixed herbs and balsamic vinegar, and stir everything together. Use one of the empty chopped tomato tins to add about 200ml water
- Sprinkle in the fresh parsley, season with salt and pepper, stir once more. Place the lid on the casserole dish, and pop on the bottom shelf of the oven
- Oven-bake for 1 hour.
- Once you remove from the oven, give it a good stir. If it’s looking a little watery then give it a simmer on the stove-top to reduce it down a bit.
- Serve with a little fresh parsley sprinkled over the top, and a few grinds of black pepper.
Notes
This is delicious on its own, with pasta, beans (butter and cannelini are great), courgetti or just extra green veg!
- Prep Time: 15 minutes
- Cook Time: 1 hour