Chicken leg and vegetable casserole

This was baby number 2’s first meal! Casseroles make a great introduction to food because everything is usually pretty soft but still firm enough to pick up.

I don’t have an issue giving my children dishes made with alcohol but if you prefer not to you can easily substitute the wine in this dish with more stock (it just tastes much better with the wine!)

Ingredients-

8 chicken legs/ 4 thighs

One onion

2-3 cloves of garlic

2 sticks of celery

1 large/ 2 small leeks

2-3 carrots

1/2 swede

1/2 butternut squash

Tin of tomatoes in herbs (or plain then add your own herbs!)

Tomato purée

White wine (check for gluten in wine and just use stock if you can’t get a gluten free wine)

Chicken stock (if gluten free make sure you find gluten free stock cubes)

Chop your veg! Slice the onions, dice the squash and swede, thickly slice the carrots, slice the white part of the leek, cut the celery into 1 inch pieces. Finely chop the garlic.

In a large casserole dish heat 2 tablespoons of oil and fry the chicken legs until they start to go golden (5-10mins)

Throw in all of the veg and stir round for a minute

Add 150ml of white wine (if you want to cook without the wine just use chicken stock instead)

Then the tin of tomatoes

3 tablespoons of tomato purée

And 100ml of chicken stock

Reduce the heat to low, put the lid on and simmer for an hour. You could also make this in a slow cooker and cook on high for 3hrs/ low for 6hrs.

Serve with mash potatoes!

Baby had a great time playing with it and actually managed to eat a few mouthfuls which I didn’t expect at her first meal!

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