2lb/908g skinless and boneless
chicken thighs
2 onions
2 large carrots7oz/
198g green beans
1 lemon
4-5 sprigs of tarragon
Fry light
1 bulb of garlic
1¼pt/710ml stock made with chicken
Bovril
1 tbsp chicken Bovril (from
concentrate)S
alt and freshly ground black pepper
1. Cut the
chicken into chunks. Peel and chop the onions. Peel the carrots and cut into
thick batons. Halve the green beans. Slice the lemon. Chop the tarragon.
2. Spray a
large non-stick casserole dish with Fry light. Place over a high heat. Add the
chicken pieces and cook until lightly browned on all sides.
3. Add the
onions, carrots, garlic bulb, stock and Bovril concentrate. Season well and
bring to the boil. Reduce the heat to medium-low, cover tightly with the lid
and cook gently for 25 minutes.
4. Add the
greens beans and lemon slices to the casserole. Cook for 5-8 minutes. Remove
from the heat and discard the garlic bulb. Serve sprinkled with tarragon.
Tip: Suitable
for freezing
do you really mean a bulb of garlic or a clove? I do find SW recipes put in rather a lot of garlic which can overpower more delicate tastes but a bulb seems rather a lot even for them.
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