Thursday, 17 July 2014

The best ever chicken casserole {and that's no lie}.

Wow, winter has arrived with a vengeance here in New Zealand! After last year’s complete lack of winter, and a very mild start to this winter, it’s almost a relief that the cold weather has finally arrived. It’s July – we’re supposed to be scraping ice off our cars in the mornings!

Casseroles are a must-have in my recipe book for winter, and I am always on the look-out for new casserole recipes. Feel free to share any. But I reckon you’d have to go a long way to beat this fantastic recipe for chicken and white wine casserole. It’s easy to make, it’s warming, and it can easily be doubled or halved.

I serve it with lots of brown rice or cous cous, and fresh bread if I have it on hand. You can substitute the vegetables I’ve listed here for any you might have on hand - cauliflower, kumara, green beans, pumpkin would all be good. Although I do think carrots are essential.

Serves 4.

500g chicken breast or boneless thighs, each piece cut in half
1 cup white wine
1 cup chicken or vegetable stock
400g tin chopped tomatoes
1T flour
3 sprigs thyme
2 onions, diced
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 medium unpeeled potatoes, chopped into small pieces
½ cup frozen peas
½ cup frozen corn kernels
Handful chopped fresh flat-leaf parsley

Pre-heat the oven to 180degC.
Put the chopped vegetables, except peas and corn,  in a large casserole dish. Sprinkle the flour over the top. Put chicken on top. Pour the tomatoes, white wine and stock in, and season with some freshly ground black pepper. Tuck the thyme in to the casserole. Cover.
Put into a hot oven and cook for one hour.
Remove casserole from the oven and take the lid off. Put back in the oven and cook for a further 30 minutes, or until the vegetables are tender and the gravy is starting to thicken.
Remove from the oven and take each piece of chicken out, shred into smaller pieces, and mix back into the casserole. Stir in the peas, corn and parsley, and serve.

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