Thursday, 20 March 2014

Dinner Post #2: Easiest Ever Chicken Casserole

This is perfect for a Monday night dinner. So easy, everything gets shoved into a tray and cooked off for about 40 minutes. It's all cooked in the same pan, so there's no faffing about. Perfectly balanced, low in fat, and again using cheaper cuts of chicken so it keeps things low cost. Nothing fancy, but tastes amazing! 

Serves 4

8 Chicken Thighs 
Half a Chorizo Sausage Ring 
3 Red Onions 
400g of Waxy Potatoes 
Chicken Stock 
2 Glasses of White Wine 
Sundried Tomatoes 
Mixed Herbs 
2 Garlic Cloves 
Salt and Pepper 
Bay Leaf. 


1. Pre heat the oven to 180degreesC/GasMark4. Put a pan on the hob with a glug of olive oil, and season the chicken thighs. Place in the pan, skin side down to get some colour and crispiness onto the chicken. Once crispy, take the chicken out and put into a roasting tray.
2. Slice the onions, and add them to the same pan the chicken was browned in. Once softened, but them into the roasting tin along with the chicken. 
3. Now, it's just a case of throwing everything else into the roasting dish. Slice and add the Chorizo, the chicken stock, the wine, the herbs and the sundried tomatoes, the crushed garlic, and finally slice the potatoes and throw those in two. Season well, and cook for around 40 minutes, or until the potatoes are cooked. 
4. Serve with salad or veg, and crusty bread to soak up those juices!


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