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Ingredients

• 2 tbsp extra virgin olive oil
• 350 g (12½ oz) skinless boneless chicken breasts (fillets), cut into small cubes
• 1 small onion, chopped
• 225 g (8 oz) button mushrooms
• 1 bay leaf
• 2 large sprigs of fresh thyme or ½ tsp dried thyme
• 3 large sprigs of fresh tarragon or ½ tsp dried tarragon (optional)
• grated zest of 1 small lemon or ½ large lemon
• 150 ml (5 fl oz) dry sherry
• 300 ml (10 fl oz) boiling water
• 225 g (8 oz) baby carrots
• 225 g (8 oz) broccoli florets
• 1 tbsp cornflour
• 3 tbsp chopped parsley
• salt and pepper

Description

This Healthy Chicken And Vegetable Casserole Makes An Easy Mid-week Meal. To Make It Even Quicker, You Could Use Supermarket Washed-and-cut Carrots And Broccoli, Ready To Go From Packet To Pan. Mixed Wild And Long-grain Rice Goes Well With The Casserole,

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