Chicken and Vegetable Casserole
- Ready In:
- 2hrs 45mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 kg chicken thigh, skin off, cut into 2cm cubes
- 2 brown onions, sliced
- 2 carrots, thickly sliced
- 4 celery ribs, thickly sliced
- 8 slices bacon, trimmed and chopped
- 4 garlic cloves, crushed
- 1⁄2 cup fresh sage leaf, roughly chopped
- 1 cup dry white wine
- 1⁄2 cup plain flour
- 1 liter chicken stock
directions
- Preheat oven to 180C/160C if fan forced. Heat oil in a large heavy based casserole dish over medium high heat. Add chicken in batches for 5-6 minutes or until golden, transfer to a bowl.
- 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 the flour and cook for 1 minute. Slowly add the stock, stirring constantly.
- Return the chicken to the dish. Cover, bring to the boil and then transfer to the oven. Bake for 1 hour, remove the lid and bake uncovered for another hour or until chicken is tender. Enjoy!
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RECIPE SUBMITTED BY
KingstonNormans
Australia
<p>Contented folk from a small city who love each other more than the food they eat - but love tempting each other with different finds from food sites/magazines/stories and the like.</p>
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