Creamy Chicken And Vegetable Casserole

• 1 kg chicken thigh fillets, cut into 2cm pieces
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 None brown onion, chopped coarsely
• 1 clove garlic, crushed
• 2 None carrots, chopped coarsely
• 2 None potatoes, chopped coarsely
• 2 None stalks celery, trimmed, chopped coarsely
• 250 ml dry white wine
• 375 ml chicken stock
• 2 None bay leaves
• 2 sprigs fresh thyme
• 2 None courgettes, chopped coarsely
• 200 g green beans, trimmed, cut into 3cm (11/4-inch) lengths
• 2 None tomatoes, chopped coarsely
• 300 ml whipping cream
• 1 tbsp wholegrain mustard

1. Coat chicken in flour; shake off excess. Heat half the oil in large saucepan; cook chicken, in batches, until browned.
2. Heat remaining oil in same pan; cook onion, garlic, carrot, potato and celery, stirring, for about 5 mins or until vegetables are browned lightly. Add wine; bring to the boil. Boil, uncovered, until liquid reduces by half.
3. Return chicken to pan with stock, bay leaves and thyme; bring to the boil. Reduce heat; simmer, covered, for about 30 mins or until chicken is tender. Add courgettes, beans, tomatoes, cream and mustard; simmer, uncovered, for 15 mins or until vegetables are tender and sauce thickens slightly.

chicken thigh, flour, olive oil, brown onion, clove garlic, carrots, potatoes, stalks celery, white wine, chicken stock, bay leaves, thyme, courgettes, green beans, tomatoes, whipping cream, wholegrain mustard

Taken from recipes-plus.com/api/v2.0/recipes/31830 (may not work)