Chicken, mushroom and tarragon casserole

Author: Rebecca Johnston

Photographer: Devin Hart

First published: Jul 2014

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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

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 366cal

Kilojoules 1530kJ

Protein 31g

Total fat 7g

–Saturated fat 2g

Carbohydrates 50g

–Sugars 8g

Dietary fibre 7g

Sodium 180mg

Calcium 70mg

Iron 3.5mg

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.

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