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Additionally when it comes to having a dessert soon after your meals you should think of having various citrus fruits. Citrus fruits additionally provide you with vitamin C, along with other vitamins and also minerals that can help keep you healthy. One desert that I have always enjoyed is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.
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We hope you got benefit from reading it, now let’s go back to chicken with vegetables in a casserole dish recipe. You can cook chicken with vegetables in a casserole dish using 12 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to prepare Chicken with vegetables in a casserole dish:
- Take 1 chicken cut into portions
- You need 1 onion
- Provide 2-3 cloves garlic
- Use 7-8 zucchinis (not very large)
- Prepare 4-5 potatoes, cut into large chunks
- Get 1 can diced tomatoes
- Take 1 little tomato sauce if you like
- Prepare olive oil, as much as you like
- You need 2-3 carrots cut into round slices
- Take 1⁄2 cup red wine
- Prepare finely chopped parsley
- Take salt, pepper
Instructions to make Chicken with vegetables in a casserole dish:
- Place the potatoes and the carrots in the casserole dish.
- Add onion, garlic, a little oil, parsley, the wine, half the tomatoes, a little salt and pepper.
- Spread the chicken in the casserole dish.
- Add the zucchini.
- Pour the rest of the tomato over all.
- Add a little more oil and then a little salt and pepper.
- Put the lid on the casserole dish and bake for about 1 1⁄2 depending on the oven.
Let cool and cut into portions. This authentic vegetarian casserole makes a delicious first course, or serve alongside slow-cooked lamb as part of a Greek Easter feast. Serve up a simple healthy side of slow-cooked vegetables with basil, garlic and Parmesan cheese. A tasty chicken casserole that'a full of seasonal vegetables & has a wonderful smoky rich flavour; the casserole is cooked in a Le Creuset casserole pot. So, when I was asked to try one of the recipes as featured in the John Lewis Cook magazine in a new Le Creuset casserole pot, I was keen to accept.
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