Recipe Chicken and vegie casserole with rosemary gremolata : Hearty Dishes and Tasty

Recipe Chicken and vegie casserole with rosemary gremolata : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken and vegie casserole with rosemary gremolata has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 8 serving, Capable cooks level.

Please the whole family with this hearty chicken casserole garnished with rosemary gremolata.

Ingredients:

  • 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
  • 1/2 cup fresh sage leaves
  • 1 cup dry white wine
  • 1/2 cup plain flour
  • 1 litre Massel salt reduced chicken style liquid stock
  • Mashed potato, to serve

Method

  • Step 1
    Preheat oven to 180C/160C 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.
  • Step 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.
  • Step 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.
  • Step 4
    Make Rosemary gremolata: Combine rosemary, lemon zest and garlic in a bowl. Serve casserole with mashed potato, sprinkled with Rosemary gremolata.

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