Chicken, mushroom and tarragon casserole

Author: Rebecca Johnston

Photographer: Devin Hart

Serves: 6

Time to make: 7 hrs 30 mins

Ingredients

More weights & measures

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

Instructions

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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.

Variations

Make it gluten free: Use gluten-free stock and cornflour

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 31 g

Total fat 7 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 7 g

Sodium 180 mg

Calcium 70 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.