Recipe: Chicken casserole

By admin
04 June 2010

This dish saves time because it’s cooked in one pot, and it’s also packed with flavour.

The bockwurst imparts a lightly smoked flavour to the chicken and the acidity in the wine complements the dish overall.

Serve with freshly baked bread for mopping up the juices.

Serves 4

Preparation time: 10 min

Cooking time: about 40 min

30 ml (2 T) olive oil

8 chicken pieces (drumsticks and thighs)

salt and freshly ground black pepper

8 leeks, sliced

3 bockwurst (about 300 g), sliced

juice and grated zest of 2 lemons

250 ml (1 c) dry white wine

3 whole cloves garlic, peeled

30 ml (2 T) roughly chopped fresh parsley

Preheat the oven to 180 °C.

Heat the oil in a large frying pan or ovenproof dish such as a cast-iron pan. Brown a few pieces of chicken at a time and season with salt and pepper. Remove the chicken pieces from the pan and set aside. Fry the leeks and sausage in the same pan for about 3 minutes.

Return the chicken to the pan. Mix the lemon juice and zest, white wine and garlic and pour the mixture over the chicken mixture.

Bake for 30-40 minutes or until the chicken is done.

Garnish with parsley and serve with freshly baked bread or creamy mashed potatoes.

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