Food Allergy Mums’ chicken casserole

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(****************)Food Allergy Mums’ chicken casserole(*****************)
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(*******************)Serves(********************) 4 (******************)

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(*******************)Cooks In(********************)(*******************************************************************) minutes (******************)

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(*******************)Difficulty(********************)Not too tricky (******************)
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Nutrition per serving (**********************)

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Calories (********************)
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Fat (********************)
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(********************************************************************).2g (********************)
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Saturates (********************)
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8.8g (********************)
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Sugars (********************)
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9.6g (********************)
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Salt (********************)
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1.4g (********************)
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Protein (********************)
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(******************************************************************).5g (********************)
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Carbs (********************)
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(*********************************************************************).4g (********************)
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Fibre (********************)
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3.9g (********************)
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Of an adult’s reference intake (**********************)

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(***********************************)Ingredients(************************************)

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2 tablespoons olive oil (*************************)
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4-6 boneless higher-welfare chicken thighs with skin on , (depending on the age and appetite of your children) (*************************)
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(*************************************************************) g higher-welfare bacon lardons or chopped bacon (*************************)
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1 large onion , chopped (*************************)
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2 small sweet potatoes , peeled and cut into cubes (*************************)
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(*************************************************************************) button mushrooms , cut into quarters (*************************)
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(*********************************************************) ml fresh chicken stock (*************************)
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3 sprigs of thyme (*************************)
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(***************)Recipe From(******************)
(****************************************)Food Allergy Mums(*****************************************)

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By Food Allergy Mums (********************)

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(***********************************)Method(************************************)
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(*******************************************)(*************************************)Heat the oil in a heavy-based pan over a medium to high heat and fry the chicken, skin side down, until it becomes crispy. It will take about 5 minutes to get a lovely golden colour. You may need to cook the chicken in batches if you have a small pan. Use a slotted spoon to remove the chicken pieces and set aside.(*************************)(*************************************)Pour away any excess fat and then, in the same pan, cook the bacon lardons and onions for about 5 minutes until they have taken on some colour.(*************************)(*************************************)Add the sweet potato and mushrooms and then return the chicken pieces to the pan, placing them on top, skin side up.(*************************)(*************************************)Pour over the stock until it just reaches the chicken skin, add the thyme and cover with a lid.(*************************)(*************************************)Leave to simmer very gently for about (*****************************************************************************)–(**************************************************************************) minutes until the chicken is cooked through. The cooking time will depend on the size of the chicken pieces so do check by removing a piece of chicken and cutting into it with a sharp knife.(*************************)(*************************************)If you end up having more sauce than you’d like in the pan, simply strain into a clean saucepan, bring to the boil and reduce down and thicken by boiling it.(*************************)(********************************************)(***********)

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(****************************************)Tips(*****************************************)
(***************)You can add a few handfuls of cooked lentils or quinoa as they’re both a healthy and low-cost source of extra protein. Simply mix them in for the last 5 minutes of cooking.(******************)
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