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This is a wonderful diabetes recipe can be served with
new potatoes or jacket potatoes.
Tomato Chicken Casserole (Serves 4-6)
Ingredients
- 50 ml olive oil
- 1.5 kg prepared chicken, cut into portions
- flour, for dredging
- 2 large red onions, sliced
- 2 x 400 g cans chopped tomatoes
- 3 garlic cloves, crushed
- freshly ground black pepper, to taste
- 75 g boiling water
- 2 tbsp red wine vinegar
To Garnish
Preparation
- Preheat the oven to 190oC/gas mark 5. Heat the oil in
a large, flameproof casserole. Place the chicken portions
on a chopping board and dredge all over with flour. Place
in casserole and cook for about 5 minutes, or until evenly
browned, turning the portions as they cook. Using a
slotted spoon, transfer the chicken portions to a plate and set
aside.|
- Add the onion to the casserole and cook for 3 minutes, or
until softened. Return the chicken to the casserole, add
the chopped tomatoes and garlic and season with the freshly
ground black pepper. Add the boiling water, cover, and
cook in the oven for 45 - 55 minutes or until the chicken is
tender and the sauce has thickened.
- In the last 5 minutes of cooking time, stir in the red wine
vinegar and a little extra boiling water if necessary.
Serve sprinkled with chopped fresh parsley.
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