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Vintage chicken and wine casserole recipe
Vintage chicken and wine casserole recipe
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Prep Time:
20 minutes
Cook Time:
100 minutes
Total Time:
120 minutes
Succulent chicken thigh casserole with veggies in a flavorful pinot noir sauce. Delightful and effortless dinner option.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 8 chicken thigh cutlets, with skin
  • 4 large eschalots, sliced into rounds
  • 3 carrots, thickly sliced diagonally
  • 3 celery stalks, thickly sliced diagonally
  • 2 garlic cloves, thinly sliced
  • 2 sprigs fresh thyme
  • 44.40 gm tomato paste
  • 187.50 ml pinot noir
  • 510.00 gm Chicken Style Liquid Stock
  • 150g green beans, trimmed, halved
  • Fresh flat-leaf parsley leaves, to serve
Instructions:
  • In a large heavy-based frying pan, heat oil over medium-high heat. Brown chicken in batches until golden all around. Transfer to a plate.
  • - Sauté eschalot, carrot, and celery in a pan for 5 minutes until eschalot just starts to soften. - Stir in garlic and thyme; cook for 30 seconds until fragrant. - Mix in tomato paste, then add wine and simmer for 1 minute. - Pour in stock, combine well, and season with salt and pepper.
  • Place the chicken back in the pan along with any juices. Bring to a boil, then lower the heat, cover, and simmer for 1 hour, turning the chicken halfway through. Uncover and simmer for another 25 minutes until the chicken is tender. Stir in the beans and cook for 10 minutes until bright green and tender.
  • Garnish chicken with chopped fresh parsley before serving.

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