Ingredients
400gm skinless chicken breast fillets, cut in chunks
1 onion, sliced
2 sticks celery, sliced
1 cup/ 100gm peas
1 cup/150gm sweet corn kernels
3 Tblsp chopped parsley
200ml chicken stock
1 Tblsp corn flour
400gm potatoes
150gm chickpeas
½ cup milk
Method
Boil the potatoes in lightly salted boiling water until soft.
Drain well and mash together with the chickpeas.
Beat the milk into the potato mix.
Spray a pan with non-stick cooking spray.
Fry the onion and chicken for about 10 minutes until the onion is soft and the chicken is sealed.
Add the celery, peas, sweet corn and stock.
Simmer for 15 minutes, then thicken the gravy with the cornflour.
Tip into a large ovenproof dish.
Spread the mash over the chicken.
Place under the grill until the potato is golden.
Posts
No comments:
Post a Comment