Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: cut chicken into serving portions and slowly brown well all over in the oil, remove from pan to an ovenproof dish. add onions and bacon to pan, gently fry until the onions are transparent. add the carrots, mushrooms and celery, cook until mushrooms have softened, add to chicken. add flour, stir for 2-3 minutes, add crumbled stock cubes, water and milk, stir until boiling, then add sauce, mustard, thyme, salt and pepper, stir in pour over chicken, cover and cook in a moderate oven for 45 minutes to 1 hour, or until chicken is tender. lightly stir in the sour cream, return to the oven for another 5 minutes, top with chopped parsley and serve.

Target recipe: cut up chicken into two-inch cubes or so. in a heavy skillet, saute chicken in oil over medium heat until it starts to brown but not cooked through (about 3-4 minutes). add garlic, onions, and peppers and saute 2-3 more minutes. add enchilada sauce, canned tomatoes, cumin, chili powder, and optional beans. cook over medium low heat for 15 minutes until bubbly and sauce begins to thicken. sauce will be pretty thin. spray an 8x8 baking pan with oil and line pan with corn tortillas. top with 1/3 sauce and cheese. top with a second layer of tortillas, 1/3 sauce, and cheese. repeat ending in a layer of sauce and cheese. place in oven and heat until bubbly (about 15 minutes). let stand for 5 minutes. slice into portions and serve hot.