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Title: Chicken & Veg Casserole
Yield: 6 Servings

Ingredients

      1 kg chicken casserole portions
      5 tb flour
      1    paprika
      1    black pepper
      1    oil; or chicken stock
           --selecti
      1    courgettes (zucchini),
      1    baby corn; mushrooms, etc.
      2 c  semi sweet white wine (i
           -used 1 cup
      1    wine & 1 cup grape
      1    juice)
      1 c  water
      2 cl garlic
      1    herbs & spices for seasoning
           -  (i us; e, bay leaves,
      1    herbs
      1    rosemary; time & paprika)

Instructions

(serves 6)

Trim fat & skin off chicken pieces, wash and dry with kitchen towel.
Place flour, paprika
and pepper in a plastic bag and add chicken pieces until coated.
Shake off excess flour and brown pieces in a frying pan (I used grape
juice & water).

Layer chicken & vegetables (potatoes, onion, mushrooms, courgettes,
turnips & baby carrots) in a casserole dish. Add herbs, garlic, etc &
pour
over the wine and water (depending on the amount of veg, you might
want to increase the amount of liquid). Cover dish with tight
fitting lid* and cook in oven at approx 300 F for approx 1.5 hours or
until chicken & vegs are cooked.

NOTE : I added baby green beans to my casserole approx 1 hr after
cooking and continued cooking until these were done.

* If your casserole dish does not have a tight fitting lid, then line
the lid with aluminium/tin foil shiny side facing down.

- - - - - - - - - - - - - - - - - - -

Per serving: 381 Calories (kcal); 1g Total Fat; (2% calories from fat); 11g
Protein; 80g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Sue Winship

Preparation Time: 0:00

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