Chicken Cacciatore Casserole

A rich and satisfying casserole.

• 750 g chicken thighs, skin removed
• 1 medium onion, chopped
• 1 clove garlic, crushed
• 1/2 cup white wine
• 875 g can reduced salt peeled tomatoes
• 2 potatoes, peeled and diced
• 1 carrot, sliced
• 300 g mushrooms, sliced
• 1/2 cup red lentils
• 1 cup low-fat yoghurt
• 1 Tbsp cornflour
• 2 Tbsp chopped fresh parsley

1. In a large non-stick saucepan brown the chicken on both sides. Add the onion, garlic and wine and cook for 1-2 minutes.
2. Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.
3. Combine yoghurt, cornflour and parsley and add to the pan. Reheat without boiling.

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Reproduced with permission from CalorieKing.com.au. All material copyright CalorieKing.com.au