Spanish Chicken Casserole
Recipe Adapted from Women's Weekly
1 Tbsp olive oil
4 chicken drumsticks
4 chicken thigh cutlets
1 large onion, chopped finely
4 medium potatoes, quartered
1/2 cup roasted pine nuts
3 cups chicken stock
1 cup dry white wine
1/3 cup lemon juice
4 cloves garlic, crushed
2 Tbsp fresh thyme leaves
1 1/2 cup roughly chopped fresh flat leaf parsley
1 Tbsp roughly chopped fresh basil
Salt and black pepper to taste
1) Preheat oven to 180C.
2) Heat oil in a large flameproof casserole dish, brown the chicken in batches and set aside.
3) In the same pot, cook the onions until soft. Return chicken to the dish. Add potato, nuts, stock, wine, juice, garlic, all the thyme and basil and half of the parsley. Bring to a boil.
4) Cover the dish and place in the oven to cook for about 1 hour or until chicken is cooked through. Season with salt and pepper.
5) Once cooked, add the remain parsley, stir and dish out. Serve with greens and crusty bread.