Creamy Chicken And Vegetable Casserole - cooking recipe

Ingredients

1 kg chicken thigh fillets, cut into 2cm pieces
2 tbsp plain flour
2 tbsp olive oil
1 None brown onion, chopped coarsely
1 clove garlic, crushed
2 None carrots, chopped coarsely
2 None potatoes, chopped coarsely
2 None stalks celery, trimmed, chopped coarsely
250 ml dry white wine
375 ml chicken stock
2 None bay leaves
2 sprigs fresh thyme
2 None courgettes, chopped coarsely
200 g green beans, trimmed, cut into 3cm (11/4-inch) lengths
2 None tomatoes, chopped coarsely
300 ml whipping cream
1 tbsp wholegrain mustard

Preparation

Coat chicken in flour; shake off excess. Heat half the oil in large saucepan; cook chicken, in batches, until browned.
Heat remaining oil in same pan; cook onion, garlic, carrot, potato and celery, stirring, for about 5 mins or until vegetables are browned lightly. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
Return chicken to pan with stock, bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, for about 30 mins or until chicken is tender. Add courgettes, beans, tomatoes, cream and mustard; simmer, uncovered, for 15 mins or until vegetables are tender and sauce thickens slightly.