This is a tasty casserole that can be adjusted depending on taste and supply - try leek or onion instead of spring onion, for instance, use whatever sort of mushrooms you have on hand and add additional vegetables or a tin of cannellini beans to bulk it up! For a lighter colour, replace flat / field mushrooms with button mushrooms. I tend to serve it with rice, but it is also fab with crusty bread and butter.
600g free range chicken thigh fillets, roughly chopped
1/4 cup extra virgin olive oil
1 tbsp butter
250g flat mushrooms, chopped
1 bunch spring onions, trimmed and cut into 2cm pieces
3 garlic cloves, crushed
2 tbsp plain flour
1 zucchini, grated or finely chopped
2.5 cups chicken stock
1/2 cup low fat cream
1 tsp Lemon Myrtle Flakes
1 tsp Native Thyme
1/2 tsp Native Pepper Seasoning
Cracked pepper and salt to taste
Chopped parsley leaves, to garnish
Preheat oven to 160 degrees celsius. Heat the olive oil in a large frying pan, add the chicken pieces and cook, stirring now and then, until browned. Set aside.
Melt the butter in the pan and add the spring onions, zucchini and garlic. Cook, stirring, for 2 minutes and then add the mushrooms. Continue to cook, stirring, for 5 minutes or until mushrooms have softened. Add the flour and stir for 1 minute.
Return chicken to pan along with chicken stock and native herbs, and bring to the boil. Remove from the heat and stir in the cream, adding salt and pepper to taste.
Place in pre-heated oven and cook for approximately 1 hour.
Alternatively, place in a slow cooker and cook on high for 6 hours or low for 3 hours.