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Autumn chicken casserole with vegetables
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Prep Time:
15 minutes
Cook Time:
80 minutes
Total Time:
95 minutes
Budget-friendly family chicken casserole, quick stove-top recipe for chilly days.
Ingredients:
  • 18.20 gm olive oil
  • 1.8kg Herb Sprinkled Chicken Portions
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 2 brushed potatoes, peeled, coarsely chopped
  • 250ml white wine
  • 1 tub Chicken Stock Pot
  • 44.40 gm tomato paste
  • 20.00 ml oregano, finely chopped
  • Salt and pepper
  • 40.00 ml basil leaves
  • Crusty bread, to serve
Instructions:
  • In a large heavy-based frying pan over medium heat, heat oil. Cook chicken in batches for 3-4 minutes until browned, then transfer to a plate.
  • In a pan, combine onion, garlic, carrot, celery, and potato. Cook over low heat for 8-10 minutes until vegetables are soft. Pour in the wine and cook until almost all the liquid is gone. Add flour and cook for 2 more minutes.
  • In a jug, mix the stock, tomato paste, and 2 cups (500ml) boiling water. Pour the stock mixture into the pan along with oregano, stirring well. Add the chicken back to the pan and season with salt and pepper. Bring to a boil, then cover, reduce heat to low, and cook for 1 hour. Stir occasionally until the chicken is cooked through and the vegetables are tender.
  • Plate the casserole, garnish with fresh basil leaves, and serve with crusty bread.

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