recipes
Chicken and vegetable casserole with kale
Serves: 2
2016-11-10
Ingredients
- 2 tbsp olive oil (Borges)
- 500g chicken, cut into cubes
- 1 tbsp flour
- 2 cloves garlic, chopped
- 1 large red onion, sliced
- 75g pancetta cubes
- 1 tbsp tomato puree
- 1 tin chopped tomatoes
- 300-400ml hot chicken stock (Knorr)
- 1 tbsp balsamic vinegar
- 1 potaoto, diced
- 1 carrot, diced
- 100g trimmed kale, sliced
- Crusty bread for serving
Method
Heat 1 tbsp olive oil in a pan, dust the chicken pieces in the flour and brown all over for 4 minutes. Remove from the pan, add in the remaining oil and fry the onion and garlic together for 2 minutes. Add in the pancetta and fry for 1 minute. Add in the carrot, zucchini and potato and fry for 2 minutes before adding in the tomato puree, tomatoes, chicken, chicken stock and balsamic. Bring to the boil, reduce and cook for 20 minutes. Add in the trimmed kale and cook for 5 minutes more then serve into plates with crusty bread.
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