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Spanish chicken casserole

The Australian Women’s Weekly Slow Cooked
 
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Photographer: Brett Stevens
Spanish chicken casserole

Serving size: Serves 4
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Spanish chicken casserole
INGREDIENTS

1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) toasted pine nuts
½ cup (80g) toasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
METHOD

Preheat oven to 180°C/160°C fan forced.

Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.

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.

Meanwhile, boil, steam or microwave beans until tender; drain.

Serve chicken with beans; sprinkle with remaining parsley.
 
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User comments
Ahh so piquant Don't have an oven so used an electric frypan (for the first time since about 1977 LOL) Took about half an hour longer that's all... Was divine....Bon apetit Recommended totally
this could be just what you are looking for your dinner party
having been married to a spaniard for 6 years i suggest the addition of a can of chickpeas
I saw this recipe this afternoon and it looked and sounded delicious so I will givw it a try either tonight or tomorrow night. Thank you very much, Lungworm
yummy

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