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
