French Chicken Casserole with Thyme, Mushrooms and Chat Potatoes

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken thigh cutlets on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the GF plain flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Tip! You can pop this in the slow cooker at this stage for 6-8 hours on low if you prefer.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some olive oil or butter, salt and pepper.

Tip! Peeling the carrot is optional, we like to leave the tops on when they are nice and green.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.

Slice mushrooms thickly. Peel and mince garlic. Dice celery. Cut chat potatoes in half if large. Top and tail green beans, trim the baby carrots.

Tip! If you're swapping the chef selected protein; adjust cooking times and method to ensure your protein is adequately cooked and safe to eat.

Heat a pan over high heat and add a drizzle of oil. Seal the chicken thigh cutlets on both sides until golden brown. Set aside.

In the same pan fry the celery, garlic and mushrooms until lightly coloured. Add the GF plain flour and toast for a minute. Deglaze the pan with white wine scraping up the brown bits. Add the chicken along with the potatoes, thyme, tomato paste/chicken stock and 2 cups of water. Simmer 30-40 minutes until chicken is cooked through and potatoes are tender.

Tip! You can pop this in the slow cooker at this stage for 6-8 hours on low if you prefer.

Bring a pot of water to boil. Cook the beans and carrots for 4-5 minutes until tender or cooked to your liking. Drain and toss with some olive oil or butter, salt and pepper.

Tip! Peeling the carrot is optional, we like to leave the tops on when they are nice and green.

Add the thickened cream to the casserole and season to taste.

Serve the casserole with the veggies on the side and a nice glass of crisp white wine.