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Chicken Casserole

saveafewbob's picture
how to cook a baked mediterranen chicken.
Ingredients
  Chicken leg portion/Thighs 4
  Canned chopped plum tomatoes 1 Kilogram (1 Tin)
  Garlic 4 Clove (20 gm)
  Red pepper 1
  Green pepper 1⁄2
  Yellow pepper 1⁄2
  Mushrooms 8
  Onion 1⁄2 Large
  Parsnip 1 , chopped
  Carrot 1 , chopped
  Chicken stock 350 Milliliter
  Cayenne pepper 1 Pinch
  Crushed chili flakes 1 Pinch
Directions

Season the chicken with salt and cayenne pepper. Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
Correct the seasoning.
Pour the sauce over the chicken in the casserole dish and transfer to the oven (180C/350F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.
Serve with fluffy long grain rice
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Dish: 
Curry
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
0 Minutes
Servings: 
3
Have you ever tried of replenting restaurant style Chicken Casserole? Enjoy this hearty chicken casserole packed with Green Giant vegetables and Baked with Tomato puree. The beauty of casseroles is that they barely require any tending. Just put them in the oven and take some time to yourself while they cook.

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