Spanish chicken casserole
Stew, ACP, rrp $19.95
Spanish chicken casserole from the Stew cookbook.
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) roasted pine nuts
½ cup (80g) roasted 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, over heat until browned.
Cook onion in same dish, stirring over heat, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half of the parsley; bring to the boil. Cover; cook in oven 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.
Nutritional count per serving: 61.4g total fat (12.4g saturated fat); 4050kJ (969 cal); 35.0g carbohydrate; 57.0g protein; 10.4g fibre
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