Monday, July 20, 2009

Italian Chicken Casserole

This was based loosely on a recipe I found on the Masterchef Australia website from Campbells using their chicken stock.

Now the recipe that follows is what I used for 12 drumsticks (so for 2 nights worth, you would probably cut the quantities of some things down, so I will write that next to what I used).

preheat oven to 220c or 428 F

12 chicken drumsticks (recipe called for 8 for 4 people)

1 onion chopped

2-3 cloves garlic chopped

1 zucchini chopped

3 potatoes chopped

2 carrots chopped(recipe said 1)

I also added

1/2 red capsicum (pepper)

1/3 bunch celery or 2 stalks I guess

4 mushrooms

1/3 cup plain flour

1/4 cup red wine

500 mls chicken stock

4 tablespoons tomato paste (tomato puree)

salt and pepper for seasoning

I used dried herbs as I didn't have any fresh ones on hand, i didn't measure this but I am guessing it was around 1 tablespoon of each of these



1. Cook chicken in pan/dish on the stove for around 5 mins or until just brown on the outside

2. Add in onion, garlic cook for a minute

3. Add in vegetables and cook for a few minutes (I had WAY too much for my small saucepan so I couldn't do this as long or as well as I wanted)

4. Combine in a jug the wine, 1/3 cup plain flour, stock, tomato paste and herbs

5. Pour juices into the pan and place in the oven for around 45 mins or until chicken is cooked.

I served with rice, you could serve with pasta or some nice crunchy bread too

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