We all love a one pot meal and this one by Jane Devonshire is fabulously gluten free. This recipe is a midweek favourite in her household as it’s very easy, tasty, great for freezing and economical too!
Mushrooms – Chopping the mushrooms can easily be done even by those as young as 2 years old with a butter knife. Even if they don’t eat them they will have the chance to handle them and contribute to the recipe which may make them more likely to try them.
Rice – Another one for the younger kids, get them to help measure or scoop the rice into a cup then dump it into a pot. Pour some water in to cover and let them use their hands to wash the rice. The water will turn cloudy the first couple of times you wash the rice but then will eventually become clear, then you’re ready to cook it!
Put the onions, mushrooms, chopped bacon, garlic in the casserole dish on the hob with the olive oil, simmer with the lid on until the onions are translucent and juices running out of the ingredients 5 -10 minutes.
De-skin the chicken thighs and trim off any fatty bits.
Add the chopped tomatoes to the onion and bacon mixture with 2/3 of the chopped parsley.
Put the chicken thighs into the mixture flattened out and using a wooden spoon push them so they are completely covered by the sauce.
Add salt and pepper to taste. I like to be generous with the pepper but careful with the salt as the bacon is salty.
Put the lid on the casserole dish and place in the oven gas mark 4 between 2 and 2.5 hours depending on the size of the chicken thighs until the meat is tender and falling off the bone, this does depend on the size of the chicken thighs.
Cook the rice and serve the chicken on the rice with plenty of sauce over the top. Sprinkle over the remaining parsley.