Recipe

Spanish chicken casserole

Jul 02, 2009 2:00pm
  • 1 hr cooking
  • Serves 4
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Spanish chicken casserole

Ingredients

  • 1 tablespoon olive oil
  • 4 chicken drumsticks (600 grams)
  • 4 chicken thigh cutlets (800 grams)
  • 1 large brown onion (200 grams), chopped finely
  • 4 medium potatoes (800 grams), quartered
  • 1/2 cup (80 grams) toasted pine nuts
  • 1/2 cup (80g) toasted blanched almonds
  • 3 cup (750 millilitres) chicken stock
  • 1 cup (250 millilitres) dry white wine
  • 1/3 cup (80 millilitres) lemon juice
  • 4 clove garlic, crushed
  • 2 tablespoon fresh thyme leaves
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 500 gram baby green beans, trimmed

Method

  • 1
    Preheat oven to 180°C/160°C fan-forced.
  • 2
    In large flame-proof casserole dish, heat oil and cook chicken, in batches, until browned and remove.
  • 3
    Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.
  • 4
    Meanwhile, boil, steam or microwave beans until tender; drain.
  • 5
    Serve chicken with beans; sprinkle with remaining parsley.

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