It is always enjoyable to have a hot dish in the rainy autumn afternoon.
The good thing about casserole is that you can warm it up and eat it for few days.
400 grams of chicken breasts
1 butternut squash
3 celery sticks
400 grams of garden peas (frozen)
600 ml of water
2 table spoons of organic tomato puree
1 red onion
2 large garlic cloves
3 bay leaves
½ table spoon of wild oregano
Bunch of fresh coriander
1 table spoon of olive oil (to fry the chicken breast)
Soured cream (to serve)
Wash and clean carrots, celery sticks and butternut squash. Remove the seeds from the butternut squash.
Cut chicken breasts in to small pieces and onion in cubes and preheat the frying pan. Heat one tablespoon of olive oil in a pan and fry chicken for few minutes, add onion and fry for another 5 minutes. Remove the mixture from the pan and put in the large casserole dish. Cut all the vegetables and add into the casserole dish with chicken and onion. Add peas, water, tomato puree, salt, pepper, wild oregano, bay leaves and garlic gloves. Cook for 25-30 minutes. Make sure that butternut squash is soft. Cut all bunch of coriander and add it to the casserole. Cover the dish and leave it to stay for 10 minutes.
You can serve the casserole with the spoon of the soured cream; it gives it a nice creamy taste. Bon appetit!