casserole,chicken,main,oven,recipes,vegetables |
September 8, 2010

The other day polkadotcupcake blogged about a quick and easy meal she had made. The picture in her post was haunting me for weeks before I finally gave in and found a time to make it. My mom wasn’t keen on having dishes for the Saturday and they were planning on getting fish and chips from Ocean Basket. Horrified at the thought of having Ocean Basket for Friday night supper I offered to cook something that didn’t take a lot of dishes. Hence the chicken casserole was brought to the front lines.

Now I can’t follow recipes, especially not when it comes to cooking. I am better with the baking, that being said I have even started messing with those recipes with some great results. So my chicken dish ended up being something completely different.

Firstly my mom doesn’t really like food cooked with wine so I needed to find a substitute. I had heard so much good stuff about the new NoMu Fonds so I had to pop that in there as my liquid. Also once I was in the shop I let the ingredients available lead me and ended up buying a combo of thyme, parsley and rosemary as my herbs.

The dish was very well recieved, so much so that it’s our contribution (with beef instead of chicken, though) to tonight’s New Year’s feast.

What you need:



1 tray thigh and drumstick mix
1 sweet potato
1 bag pickling onion
1 bag baby new potatoes
1 punnet mushrooms 
1 red onion
4 green garlic
Thyme
Parsley
Rosemary
1 litre Vegetable stock (NoMu fonds)
flour
2 tsp smoked paprika
2 tsp crushed garlic powder
salt and pepper to taste





What to do:

Mix the flour, spices and seasoning. Coat the chicken in the seasoned flour. Chop up all the vegetables roughly except the green garlic( just separate the stem from the bulb), the pickling onions and the baby new potatoes. Heat up some olive oil in your casserole dish on the stove. Fry the chicken pieces until golden and remove from the dish. Put down a layer of veg, then the chicken then more veg. Pop on the herbs and then add the veg stock. The stock should come up just under the veg and not cover. Pop the lid on and place in the oven at 180°C for about 1 hour or until the potatoes are soft. 

Serve with some crusty bread to mop up the juices.




Disclaimer: I was not given any products or paid to endorse any products in this post

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