This is a tasty mid-week treat to fill you all up. Always popular in our house and can be made whilst doing a million other things. As it’s low maintenance you can even make it the night before and cook it in the oven the following day. You can serve it with extra gravy and vegetables it needs be.
You will need:
2 large chicken breasts
Three carrots (chopped julienne)
2 sticks of celery
1 clove of garlic
3 medium potatoes
Mashed potato (either make yourself or buy two packs of the ready stuff)
1 bunch of asparagus
2 glasses of wine (one of which for you)
1/2 pint water
1 chicken stock pot (knorr are the best)
3 TBS GF flour for thickening
1. Dice chicken into bowl. Add the juice of one lemon, sage, oregano and season with black paper. Mix all ingredients and leave to the side
2. Roughly chop celery, shallot, garlic and carrots. Chuck into a large pan. Sauté on a lowish heat for three minutes (in olive oil) until soft
3. Add bowl of chicken and continue to stir until chicken is sealed (this will probably take about 5 minutes).
4. Add wine, water and stock cube. Cover and bring to the boil.
5. Add potatoes and simmer for about 10 minutes.
6. Mix the flour with a little water to make a runny paste. Gradually add to the pan, stirring continually as you do, to avoid lumps. Continue to simmer for a couple of minutes.
7. Meanwhile, line a baking dish (I use my lasagne one) with asparagus. When ready, cover with the contents of the pan.
8. Cover with mashed potato. Wrap in foil and put in oven: gas mark 4, 180C for 30 minutes. Removing the foil five minutes to the end for crisping the top (you can put cheese on topping if you like.
9. Serve and enjoy!