Food Allergy Mums Chicken Casserole

FOOD ALLERGY MUMS' CHICKEN CASSEROLE

Steps:

• Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.
• Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.
• Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.
• Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.
• Leave to simmer very gently for about 10-15 minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.
• If you end up having more sauce than you'd like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.

MUM'S BEEF OR CHICKEN CASSEROLE

Steps:

• Roll meat in flour and add to casserole dish along with onions, sauces, seasonings and water with stock cube.
• Add potatoes, carrots and beans and cook covered in oven at 180degC (350degF) for 40 minutes, then add peas and cook further 20 minutes, stirring occasionally.
• NB; Mum added 1 teaspoons of vegemite for more flavour and to darken the gravy - substitute with similar product if you wish.