Chicken and Vegetable Casserole
Serves: 6
Prep time: 15 minutes
Cook time: 45 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 3 tablespoons extra virgin olive oil
- 2 chicken drumsticks
- 4 chicken thighs
- 1 brown onion, diced
- 1 bay leaf
- 1 tablespoon rosemary sprigs
- Black pepper to taste
- 100 g bacon, diced
- 100 ml white wine
- 300 g baby mushrooms, sliced
- 6 small white potatoes, cubed
- 1 cup sweet potato, cubed
- 1 cup green peas, frozen
Method:
- HEAT two tablespoons of oil in pan, brown chicken pieces for 2 minutes.
- ADD onion, bay leaf, rosemary and black pepper. Add bacon and cook for further 2 minutes.
- ADD white wine and bring to the boil.
- STIR in mushrooms and cook for 30 minutes over low heat.
- HEAT remaining oil in pan and fry potato (white and sweet) for about 15 minutes until almost cooked through.
- TRANSFER potatoes to chicken dish, add peas and gently heat through for 5 minutes.
What's Great About It:
The combination of flavours makes this recipe the perfect winter dinner! The sweet potato adds a bit of extra fibre and the peas can be replaced by green beans if you prefer.
