French Chicken and Potato Casserole

750 gms (26 oz) chicken breasts cut into fairly large pieces (you can substitute chicken thighs but they’re less healthy

¼ cup corn flour (or plain flour, but I prefer the corn version)

1 tblsp olive oil

20 gms light canola or olive oil-based margarine

3 spring onions cut into small pieces

1 large brown onion, chopped

1 medium carrot chopped into bite-sized pieces

1 small red capsicum sliced and 1 large tomato diced or 150g button mushrooms quartered

1 tblsp crushed garlic

½ cup dry white wine (red wine also works-Merlot of course!)

1 cup chicken style low-salt liquid stock

2 medium potatoes quartered

1 tsp thyme

½ cup fat-free natural yoghurt

A couple of pinches of chopped parsley for show

Directions at fortinberrymurray.com

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