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Chicken, tomato and chickpea casserole
Chicken, tomato and chickpea casserole
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Flavorful Mediterranean comfort dish.
Ingredients:
  • 40.00 ml plain flour
  • 1.2kg chicken pieces (such as drumsticks and thigh pieces)
  • 27.30 gm olive oil
  • 4 garlic cloves, finely chopped
  • 10 fresh sage leaves
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 x 7cm-long strips lemon rind, white pith removed
  • 80ml (1/3 cup) white wine
  • 1 x 800g can diced Italian tomatoes
  • 125ml (1/2 cup) salt reduced chicken style liquid stock
  • 1 x 425g can chickpeas, drained, rinsed
  • 40.00 ml chopped fresh continental parsley
Instructions:
  • Preheat your oven to 150°C. In a large bowl, combine flour with a pinch of salt and pepper. Add the chicken, mix well until coated, and shake off any excess flour.
  • In a non-stick frying pan over medium-high heat, sizzle the oil. Sear half of the chicken pieces for 2-3 minutes on each side until golden. Place on a paper towel-lined plate. Repeat with the rest of the chicken. Arrange all the chicken in a 3.5L (14-cup) ovenproof dish.
  • Start by heating a frying pan over medium-high heat. Then, add in the garlic, sage, thyme, rosemary, and lemon rind and cook until fragrant, which should take about 30 seconds. Next, pour in the wine and cook for another minute. Lastly, stir in the tomato and stock and bring the mixture to a simmer.
  • Pour the savory tomato blend over the chicken, then bake covered in the oven for 1 1/2 hours until the chicken is tender. Sprinkle in the chickpeas and bake for an additional 15 minutes. (For freezing instructions, refer to note.)
  • Fold in the fragrant parsley. Portion the delicious casserole into individual serving dishes and enjoy with crusty bread.

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