I made this with turkey fillets, but chicken thigh fillets would be lovely too. Chicken breasts may dry out too much
Serves: 4-6
Cooking Time: 60-75 minutes
Difficulty: Easy
Ingredients:
Cooking Time: 60-75 minutes
Difficulty: Easy
Ingredients:
- 750 g chicken thigh fillets of turkey fillets, diced to approx 2cm
- 750 g potatoes, diced to approx 2cm (skin on if you can)
- handful fresh parsley (or thyme), coarsley chopped
- 8 cloves garlic, unpeeled
- 150 ml nonfat milk
- 150 ml water
- 3 tsp seeded mustard
- 2 tsp french onion soup mix (or a onion, chopped)
Method:
Arrange the potatoes in the bottom of a large baking dish.
Scatter garlic and parsley (onion if using)
Put chicken/turkey on top
In a jug, mix the water, milk, mustard and french onion soup.
Boil the fluids in the microwave (around 90 secs) and pour into the baking dish.
Bake at 180*C covered for 40 minutes.
Uncover and bake a further 20-30 minutes or until liquid has evaporated and chicken and potatoes are tender and crisp.
Serve with steamed vegies
Not on Core? The total for this recipe is 22 points
Arrange the potatoes in the bottom of a large baking dish.
Scatter garlic and parsley (onion if using)
Put chicken/turkey on top
In a jug, mix the water, milk, mustard and french onion soup.
Boil the fluids in the microwave (around 90 secs) and pour into the baking dish.
Bake at 180*C covered for 40 minutes.
Uncover and bake a further 20-30 minutes or until liquid has evaporated and chicken and potatoes are tender and crisp.
Serve with steamed vegies
Not on Core? The total for this recipe is 22 points