Chicken casserole with sweet potato & beetroot
This chicken casserole with sweet potato & beetroot is a super easy dish, perfect for midweek suppers or laid-back weekend meals. Serve it with a crispy salad on the side.
Ingredients
Method
- Slice the shallots, garlic and celery.
- Heat the oil in a heavy based casserole dish over low heat and add the chicken. Cook for about 10 minutes over low heat, then add the chopped veggies and the oregano.
- Cook for another 10 minutes.
- Meanwhile, peel and dice the sweet potatoes, carrot and beets.
- When the chicken skin is brown and the veggies are soft, add the chopped root vegetables.
- Pour over the tinned tomatoes then, using the tin, add water to cover everything well.
- Add the stock cube and season with salt and pepper to your liking.
- Bring to the boil. Cover and cook over lower heat for about 35-45 minutes.
- If the sauce is not thick enough, take off the lid, turn up the heat and cook until it has reduced to a thick, silky jus.
- Serve warm.