A perfect Healthy option for all the family to enjoy!
1 full chicken 4-6 mushrooms-sliced 2 cloves of garlic 1 medium onion-chopped 1 ½ mixed peppers-cut into chunks 2 carrots-cut into chunks 1 tin chopped tomatoes 5floz/150ml chicken stock Thyme sprigs Seasoning.
Method: Preheat the oven to 170C/325F/Gas Mark 3 Heat a pan to the heat and add in the onions, carrot, mushrooms & mixed peppers together with the chopped garlic to the pan and fry for a couple of minutes or until the vegetables have begun to soften. Season the mixture now with salt and black pepper. Pour in the chopped tomatoes & chicken stock at this stage and allow the liquid to come to the boil. Pour this mixture into a casserole dish. Place the chicken on top of the vegetable mixture with some thyme sprigs, secure with a tight fitting lid and cook gently for approximately 1 ¼ hours until the chicken is tender. Serve with some chunky bread and a large green salad
Edward Hayden joined us again later in the programme with a budget busting meal plan. Using the leftover of the Braised Whole Chicken - he's created another delicious meal. A scrumptious Chicken Leek Bake With Potato Topping!