Italian Chicken & Mushroom Casserole

Serves 4

1/2 tbs olive oil
1 kilo chicken thigh or chicken pieces
2 cloves garlic roughly chopped
1 brown onion thickly sliced
1 red chilli roughly chopped
150g fresh oyster mushrooms
2 cups sliced mushrooms
3 sprigs thyme
1/2 cup white wine
2 large tomatoes chopped
15g dried wild mushrooms (plus 300ml boiling water) 
8-10 fresh basil leaves
2 tbs tomato paste
1/2 cup low fat cream

Nuts & Bolts

1. First, boil the kettle, place the dried wild mushrooms in a jug with 300mls of boiling water and set a side for later.

2. In a large pot on medium heat add oil. Add chicken and brown on all sides. Remove chicken from pot and set aside for later.

3. In the same pot using all the chicken juices, add onion, garlic and chilli cook for 4 minutes.

4. Add sliced and oyster mushrooms cook for 3 minutes.

5. Add thyme and white wine, Let wine reduce down by half. Add tomatoes, wild mushroom plus the 300mls of water, basil and tomato paste. Mix well.

6. Add chicken back to sauce mixture and simmer for 15-20 minutes.

7. Mix cream through and simmer for a further 7 minutes.

Ready to serve.

Calories per serving : 493