ITALIAN CHICKEN CASSEROLE


COOKBOOK: The Sydney Morning Herald - Italian Food Guide

A good hearty Italian casserole is the perfect Sunday dinner to end the weekend with!.

Lots of flavour, lots of vegetables, add the chicken and all you’ll need is a good homemade loaf of bread to clean the plate with. Enjoy



Recipe Serves 4

1 tablespoon of olive oil

8 pieces of chicken (drumsticks or maryland)

3 cloves of garlic, chopped finely

3 potatoes, peeled & cubed

2 zucchini, chopped

2 carrots, peeled and chopped

1 onion, peeled and chopped

1/4 cup plain flour

4 tablespoons tomato paste

handful of parsley, chopped

handful of oregano, chopped (I used dry oregano)

salt & pepper

500ml chicken stock


Pre-heat oven 200C

Heat oil in a frying pan.

Cook chicken pieces for approx 5mins or until browned on both sides. Remove chicken pieces and set aside.

In the same frying pan with the chicken fats, add the garlic and onion and cook until onions are just soft. Add the carrots and zucchinis, oregano and parsley, salt and pepper. Mix well and cook for a further 2-3mins.

Parboil the potatoes for approx 5mins or partially cook in microwave (add 1/4 cup of water to them) and cook for 5 on high. Rinse and set aside.

Add flour in a bowl, add the stock in batches and whisk well (any lumps should be removed). Add tomato paste and mix well.

Place the chicken pieces, vegetable mixture , potatoes and stock mixture in a deep casserole. Toss to ensure all has been mixed well. Bake in oven for 30mins. Remove carefully and allow it to stand for 10mins before serving.










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