Name: Spanish chicken casserole
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 4 chicken drumsticks (600 grams); 4 chicken thigh cutlets (800 grams); 1 large brown onion (200 grams), chopped finely; 4 medium potatoes (800 grams), quartered; 1/2 cup (80 grams) toasted pine nuts; 1/2 cup (80g) toasted blanched almonds; 3 cup (750 millilitres) chicken stock; 1 cup (250 millilitres) dry white wine; 1/3 cup (80 millilitres) lemon juice; 4 clove garlic, crushed; 2 tablespoon fresh thyme leaves; 1/2 cup coarsely chopped fresh flat-leaf parsley; 500 gram baby green beans, trimmed

Ingredients

1 tablespoon olive oil

4 chicken drumsticks (600 grams)

4 chicken thigh cutlets (800 grams)

1 large brown onion (200 grams), chopped finely

4 medium potatoes (800 grams), quartered

1/2 cup (80 grams) toasted pine nuts

1/2 cup (80g) toasted blanched almonds

3 cup (750 millilitres) chicken stock

1 cup (250 millilitres) dry white wine

1/3 cup (80 millilitres) lemon juice

4 clove garlic, crushed

2 tablespoon fresh thyme leaves

1/2 cup coarsely chopped fresh flat-leaf parsley

500 gram baby green beans, trimmed

Method

1.Preheat oven to 180°C/160°C fan-forced.

2.In large flame-proof casserole dish, heat oil and cook chicken, in batches, until browned and remove.

3.Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.

4.Meanwhile, boil, steam or microwave beans until tender; drain.

5.Serve chicken with beans; sprinkle with remaining parsley.

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Ingredients

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