Chicken, Lemon and Garlic Casserole

Chicken, Lemon and Garlic Casserole

This recipe was on a Slimming World Calendar.  You don't have to be a dieter to enjoy it though!

Serves 4

500g skinless, boneless, chicken thighs, cut into chunks

2 onions, chopped

2 large carrots, cut into batons

1 bulb of garlic.......yes a whole bulb

700ml chicken stock

200g green beans, halved

1 lemon, thinly sliced

freshly chopped tarragon (or a pinch dried)

Spray a large lidded non-stick frying pan with oil and brown the chicken pieces. (use a small amount of oil if you don't like spray oil...I don't)

Add the onions, carrot, whole garlic bulb and stock.  Bring to the boil, reduce the heat and simmer for 25 minutes, covered.

Add the green beans and lemon slices.  If using dried tarragon, add it now.  Cook, without a lid, for approximately 10 minutes until the green beans are cooked.

Remove from the heat and remove the garlic bulb.  You can throw this away, or alternatively, squeeze the garlic out and add to the casserole.

Sprinkle with fresh tarragon and serve.

For a completely one pot meal, add some new potatoes with the carrots.