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Mediterranean Chicken Casserole Recipe

Ingredients

How to make it

  • Lightly coat the chicken in the flour and shake off any excess;
  • Pour 2tbs oil into a large heavy based frying pan, add the butter and heat to a medium high temperature;
  • Add the chicken and cook, stirring continuously, for a couple of minutes or so or until browned on all sides;
  • Remove from the heat, set aside and pour any juices into the stock;
  • Reduce the heat to low, add other 2tbsp oil to the pan, add the pancetta and cook gently for some 3 minutes or so until golden but not crispy;
  • Add the shallots, leek, peppers and garlic and cook for a further 1 minute;
  • Add the celery, tomatoes, carrot, thyme and lemon zest and continue cooking for a further 5 minutes or so until all slightly softened;
  • Sprinkle 1tbsp flour over the mixture and stir continuously for some 30 seconds to a minute to mix well;
  • Slowly add the wine, stirring in well and, on a high heat, reduce by third to a half;
  • Add the stock, stirring to mix in well and bring to boil;
  • Reduce heat to low and simmer for a further few minutes or so to thicken slightly;
  • Add the chicken and mix everything together well;
  • Cover and simmer for some 1½ to 2 hours or until the chicken cooked through and juicy and tender, stirring occasionally to prevent sticking to the bottom of the pan;
  • After some 1½ hours or so, remove lid, check tenderness of meat and allow sauce to thicken to consistency required;
  • Remove thyme stalks and serve garnished with parsley:
  • OR
  • Place in a casserole dish in a pre-heated oven at 150c/300f/Gas 3 for some 2 to 2½ hours or so or until chicken cooked through and juicy and tender

Reviews & Comments 1

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  • elgourmand2 7 years ago
    Nice change-up from the usual chicken dish Don. The flavor combo sounds great. It's on the list for this week. Thanks for the post.
    Was this review helpful? Yes Flag

The Cook

DonSpain Marbella, Spain

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