Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
Estimated cost per serve is 4.1 dollar
Difficulty level: 3 out of 4
10 Ingredients
- 1 cup gluten-free chicken stock
- 3 cup green beans, steamed (to serve )
- 1 brown onion, finely chopped
- 3 yellow peaches, destoned
- 3teaspoons Dijon mustard
- 1tablespoons olive oil
- 1tablespoons apple cider vinegar
- 2tablespoons lemon thyme leaves, plus extra sprigs to garnish
- 1/4 cup brown sugar
- 600grams chicken thigh fillets, halved crossways
Nutrition per serving
1010kJ / 242Cal
1010 Kilojoules or 242 Calories
12% of daily energy intake*
Protein
20.3grams
Fat
8.4grams
Carbs
20.0grams
Sugars
16.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tangy, savoury and a little bit sweet, this one-pot chicken casserole is a delicious way to cook with in-season peaches.
Method
Step 1 of 2
Preheat oven to 160°C. Heat oil in a heatproof casserole dish over medium heat. Season chicken and add to dish. Cook for 6 minutes, turning over halfway, or until browned. Transfer to a plate.
Step 2 of 2
Add onion to same dish and cook for 4 minutes or until softened. Add peach, sugar, mustard, vinegar and stock. Stir until combined and mixture comes to the boil. Return chicken to dish with thyme leaves and bring to a simmer. Transfer to oven and bake for 25 minutes or until cooked through. Garnish with extra thyme sprigs and serve with beans.
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