Serves: 16
Time: 1.5hr prep and cook
- 2kg chicken thigh
- 600g button mushrooms
- 6 large celery sticks (or just 1 whole bunch)
- 3x red onions (we used 8x shallots)
- 4Tbs garlic
- 2Tbs tomato paste
- 2tea chilli
- 2Tbs thyme
- 2Tbs parsley
- 250ml apple cider vinegar (or white wine)
- 2x400g can diced tomato
- 370ml chicken stock
- Serve with couscous, rice or mashed potato
- Cut up chicken, mushrooms, celery, onions. Defrost frozen veg. Prepare chicken stock
- Brown chicken in large wok then remove
- Brown mushrooms for ~5min or till golden. Add celery, onion, garlic and frozen veg. Cook ~5min or till soft, stir occasionally.
- Add tomato paste, vinegar and cook for ~2min, constantly stirring.
- Add tomato, stock, chilli, parsly, thyme, chicken. Bring to boil. Simmer ~15min.
Serve with couscous, rice or mashed potato
Original: https://www.taste.com.au/recipes/low-cal-chicken-mushroom-one-pot/clnk7ezq
