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Mediterranean chicken casserole
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Cozy up with a hearty meat and veg hotpot for winter nights.
Ingredients:
  • 18.20 gm olive oil
  • 8 chicken drumsticks
  • 175g pkt short-cut bacon rashers, coarsely chopped
  • 1 leek, trimmed, thinly sliced
  • 2 garlic cloves, crushed
  • 800g can diced Italian tomatoes
  • 125.00 gm white wine
  • 1 chicken style stock cube
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 400g can chickpeas, drained, rinsed
  • 80g baby spinach leaves
  • Cooked polenta, to serve
  • Basil pesto, to serve
Instructions:
  • Preheat the oven to 180C. In a non-stick frypan over medium heat, gently cook the chicken in batches until beautifully golden brown all over. Then, transfer the chicken to a large ovenproof dish.
  • Sauté bacon, leek, and garlic in the pan until softened. Add tomato, wine, stock cube, thyme, and rosemary. Bring to a boil, then pour over the chicken.
  • Bake the covered chicken until tender, then use tongs to transfer it to a bowl. Mix in chickpeas and spinach with the tomato sauce, cover, and let the spinach wilt for 3 minutes. Season with salt and pepper. Return the chicken to the pan and serve with polenta and basil pesto.

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