Chicken and Vegetable Casserole
Ingredients
1kg chicken thighs
¼ cup seasoned flour
2 tablespoons oil
2 stalks celery
1 carrot
1 onion
1 teaspoon crushed garlic
4 cups chicken stock
425g can chopped tomatoes
Method
Cut chicken into bite size pieces.
Slice celery.
Peel carrot and onion.
Chop carrot and onion.
Place chicken into a plastic bag with flour.
Shake well to coat.
Heat oil in a large frying pan.
Cook chicken in batches until well browned.
Transfer to a microwave safe casserole dish.
Sauté celery, carrot, onion and garlic in the pan for 2 minutes.
Pour over chicken stirring.
Place in the microwave on high for 30 minutes.
Stirring twice.
