Chicken casserole

A nice change from a Sunday roast. Easy to prepare and it virtually cooks itself! 

Serves 6

800g chicken thighs fillets chopped into cubes
1 400ml can chopped tomatoes
500 ml chicken stock
1 onion sliced
2 leeks
6 carrots
1 small cauliflower, chopped into florets 
1 broccoli head chopped into florets 
2 cloves of garlic crushed
2 tsp chilli oil
Splash of Worcestershire sauce
1 tsp oregano 
1 bay leaf 
Salt and pepper

1)In a oven/flameproof casserole dish lightly fry the onion, leek and carrot
2)add the garlic and stir for a minute
3)add the chicken and brown stirring regularly 
4)add the cauliflower, broccoli, stock, chopped tomatoes, chilli oil and bring to the boil
5)add a splash of Worcestershire sauce and oregano salt and pepper 
6)put on a lid and cook in a preheated oven at 180 C for 2 hours
7)thicken with cornflour if too runny or add extra boiled water if too thick 

✔️top tip: add peppers or mushrooms before you pop in the oven if you would like extra veg. Substitute salt for chilli salt for extra spice

Check it out on Instagram:
Chicken Casserole