Chicken, mushroom and tarragon casseroleReviewed by our expert panel
(at time of publication)
- 2 green capsicums, thinly sliced
- 2 cups button mushrooms, chopped
- 2 cups flat mushrooms, chopped
- 2 teaspoons minced garlic
- 2 cups liquid no-added-salt chicken stock
- 2 cups water
- 2 large sprigs fresh tarragon (or 1 teaspoon dried)
- 6 boneless and skinless chicken thighs (750g)
- 2 tablespoons cornflourcornstarchX
- 2 cups frozen peas
- 6 cups cooked mashed kumarasweet-potatoX or brown rice, to serve
1 Preheat slow cooker and turn to low. Place all ingredients — except cornflour, peas and mash — in slow cooker and set on low for 7 hours.
2 After 7 hours, combine cornflour with enough cold water to form a smooth paste. Remove lid, stir well and add paste and peas. Cook for 30 more minutes.
3 Remove tarragon sprigs before serving with mash or rice.
Make it gluten free: Use gluten-free stock and cornflour
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 2g
Dietary fibre 7g
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