Recipe Chicken, olive and chorizo casserole : Hearty Dishes and Tasty

Recipe Chicken, olive and chorizo casserole : 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, olive and chorizo casserole has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

With a trusty jar of tomato paste sauce, you can create this sensational chicken casserole.

Ingredients:

  • 1/4 cup plain flour
  • 8 (1.2kg) skinless chicken thigh cutlets
  • 21/2 tablespoons olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon roughly chopped fresh rosemary leaves
  • 1 tablespoon roughly chopped fresh sage leaves
  • 1 (140g) chorizo sausage, quartered lengthways, chopped
  • 1/2 cup dry white wine (optional)
  • 1 cup Massel salt reduced chicken style liquid stock
  • 575g jar napoletana pasta sauce
  • 1/2 cup pitted kalamata olives, sliced
  • Couscous, to serve
  • Steamed green beans, to serve

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.
  • Step 2
    Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to a plate.
  • Step 3
    Heat remaining oil in dish. Add onion, garlic, rosemary, sage and chorizo. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add wine, if using. Simmer for 30 seconds. Stir in stock and sauce. Return chicken to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour. Remove lid. Add olives. Bake, uncovered, for 30 minutes or until chicken is tender and sauce has thickened. Serve with couscous and beans.

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