Another Recipe

I had a disaster with one recipe on Monday, but TAB redeemed itself yesterday when I attempted Normandy Casserole. I made it with pork instead of chicken as thats what we had in!
I thought of Lindy with her apple corer thing she bought. Sadly there is only one apple required for this recipe, but never mind!!

Normandy Casserole
Serves:4
Ready in: 1hr20
Calories per portion: 265
Total cost:£6.90 (according to magazine, I've no idea if that is accurate)

Ingredients
1tbs olive oil
1 medium onion, peeled and cut into wedges
2-3 garlic cloves,peeled and chopped
2 celery sticks, trimmed and sliced
450g/1lb chicken breast fillets, cut into bite-sized pieces
2tbsp flour
450ml/3/4pint apple juice
225g/8oz carrots, peeled and sliced
1tbsp soy sauce
100g/4oz button mushrooms,
1 red apple, cored and chopped
225g/8z thawed broad beans (I didn't use this)
freshly ground black pepper

Instructions
Preheat the oven to 190C/fan oven 170C/Gas mark 5 10 misn before cooking. Heat the oil in a heavy-based pan and saute the onion, garlic, celery and chicken for 5 mins, stirring frequently until the chicken is sealed.
Sprinkle in the flour and cook for 2 mins before gradually stirring in the apple juice. While stirring,bring to the boil, then remove from the heat and stir in the carrots and soy sauce. Pour into an ovenproof casserole dish and cover with a lid.
Cook for 45 mins and then stir in the mushrooms, apple, broad beans and seasoning.
Cook the casserole for a further 20 mins or until the chicken and vegeatbles are thoroughly cooked. Serve with sweet potato mash and wilted spinach.

What I did differently:
Pork instead of chicken, Added mushrooms at same time as carrots. Added a little more water (but it wasn't really needed in the end) Frozen peas instead of broad beans, added with 10mins cooking time left, to add colour. Served with jacket spuds and cauliflower as that is what we had in.
It was lovely, and the children, Span and myself enjoyed it.