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Chicken-peach casserole

The addition of peaches to this casserole is a lovely twist to an all-time favourite dish!

Makes 6-8 servings

Ingredients

2-3 skinless, boneless chicken breast fillets, cubed
1 tbsp unsalted butter
1 tbsp olive oil
1 small onion, peeled and chopped
2 small carrots, peeled and diced
1 small green pepper, deseeded and chopped
8 cherry tomatoes, halved
150ml ( 0.25 pint) home-made chicken or vegetable stock, or filtered water
200g (7oz) can sliced peaches in natural juice

Method

Wash the chicken breasts under cold running water and pat dry with kitchen towel.

Heat the butter and the oil in a large frying pan, add the chicken and fry for 3-4 minutes or until brown. Transfer the chicken pieces to a casserole dish.

Sweat the onion, carrot and green pepper in the remainder of the oil and butter for approximately 7-8 minutes, then add the tomato halves and the stock and bring to the boil. Pour the peaches and juice or extra stock or water lover the chicken. Cover the casserole and cook for 30 minutes.

Serve mashed or finely chopped with rice or pasta.

Tips

Rather than canned fruit, use 125g (4oz) of ready-to-eat peaches, cut into strips and an extra 150ml ( 1/4 pint) of water or stock.
Serve with easy-cook brown rice or tiny soup pasta for extra texture.

This recipe is from The Contented Little Baby Book of Weaning

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