Country Chicken Casserole.
2tbsp butter
4 chicken breast, cut into chunks
350g baby onions or shallots
2 leeks, washed and thinly sliced
2 sticks celery, thinly sliced
225g baby carrots
225g button mushrooms
1/2 cup pearl barley
400g can chopped tomatoes
2tbsp tomato puree
1 cup chicken stock
1 cup dry white wine
salt and freshly ground pepper
1tsp mixed herbs
- Melt butter in large inner pot and lightly brown chicken.
- Add onions, leeks, celery, and mushrooms and saute for 5 minutes.
- Stir in remaining ingredients and bring to the boil.
- Cover with lid, reduce heat and simmer for 10 minutes, stirring frequently.
- Transfer to the Thermal Cooker for 2 hours minimum.
- Cooking time 2 hours.
HINT … Serve with warm crusty bread.
