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Chicken And Veg Casserole
Ingredients
- 1 kg chicken casserole portions
- 5 Tbsp. flour paprika black pepper oil or possibly chicken stock selection of washed vegetables - about 4 or possibly 5 different ones (approx 1 c. of each) e.g. baby carrots, onions,potatoes turnips, broccoli, courgettes (zucchini), baby corn mushrooms, etc.
- 2 c. semi sweet white wine (I used 1 c. white wine & 1 c. grape juice)
- 1 c. water
- 2 x cloves garlic herbs & spices for seasoning (I used mixed bay leaves, herbs rosemary time & paprika)
Directions
- (Serves 6)
- Trim fat & skin off chicken pcs, wash and dry with kitchen towel.
- Place flour, paprika and pepper in a plastic bag and add in chicken pcs till coated.
- Shake off excess flour and brown pcs in a frying pan (I used grape juice & water).
- Layer chicken & vegetables (potatoes, onion, mushrooms, courgettes, turnips & baby carrots) in a casserole dish. Add in herbs, garlic, etc & pourover the wine and water (depending on the amount of veg, you might want to increase the amount of liquid). Cover dish with tight fitting lid* and cook in oven at approx 300 F for approx 1.5 hrs or possibly till chicken & vegs are cooked.
- NOTE : I added baby green beans to my casserole approx 1 hr after cooking and continued cooking till these were done.
- * If your casserole dish does not have a tight fitting lid, then line the lid with aluminium/tin foil shiny side facing down.
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