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Chicken And Vegie Casserole With Rosemary Gremolata

·         Serves 4 (with half set aside for another recipe, see opposite)

·         Prep 15 minutes

·         Cook 2 hours 30 minutes

Ingredient

·         1 tablespoon extra virgin olive oil

·         8 (130g each) chicken thigh cutlets, skin on

·         2 brown onions, halved, sliced

·         2 carrots, halved lengthways, thickly sliced

·         4 celery stalks, thickly sliced

·         8 middle bacon rashers, trimmed, chopped

·         4 garlic cloves, crushed

·         ½ cup fresh sage leaves

·         1 cup dry white wine

·         ½ cup plain flour

·         1 litre salt-reduced chicken stock

·         Mashed potato, to serve

·         Rosemary gremolata

·         2 tablespoons roughly chopped fresh rosemary leaves

·         1 teaspoon lemon zest

·         1 garlic clove, crushed

 Recipe

1.    Preheat oven to 180°C/160°C fan-forced. Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.

2.    Add onion, carrot, celery and bacon. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and sage. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly.

3.    Return chicken to dish. Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for a further hour or until chicken is tender.

4.    Make Rosemary gremolataCombine rosemary, lemon zest and garlic in a bowl. Serve ½ the casserole (see box) with mashed potato, sprinkled with Rosemary gremolata.

·         Nutrition: (per serve) 1671kJ; 22.6g fat; 6.9g sat fat; 30.4g protein; 12.4g carbs; 3.2g fibre; 108mg chol; 1049mg sodium.

Chicken And Vegie Casserole With Rosemary Gremolata

Chicken And Vegie Casserole With Rosemary Gremolata

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