2 tsp olive oil
480g chicken thigh fillets, quartered
1 leek, halved and sliced
2 garlic cloves, crushed
1 cup salt reduced chicken stock
1 cup allowed gravy
100g button mushrooms, sliced
150g green beans, trimmed and cut into 3cm pieces
1 bunch broccolini or baby broccoli, halved
1 tsp Dijon mustard
1 tsp chopped tarragon
- Preheat oven to 180ºC.
- Heat the oil in a heavy based ovenproof saucepan or dutch oven over medium heat and cook the chicken in batches until golden. Set aside. Add the leek and garlic to the pan, stirring until leek is tender, about 5 minutes.
- Add the stock, gravy, mushrooms, mustard, tarragon and chicken. Bring to a simmer. Cover and bake in the
oven for 30 minutes. Add the beans and broccolini and return to the oven for a further 10 minutes.
- Season to taste.