Easy Chicken Casserole
This recipe has proved to be the most popular on my blog! Perhaps this is because it is an easy to make dish, full of flavour, yet can be dressed up for a dinner party too!
2T olive oil
2 onions chopped
250g mushrooms sliced
3 stick of celery chopped
3 carrots chopped
2T chopped oregano
8 chicken thighs
2 cloves of garlic crushed
2T paprika
1 can chopped tomatoes
350ml chicken stock
125ml dry white wine
salt and pepper
3T fresh parsley chopped
Preheat the oven to 180C.
In a saucepan heat the oil and fry the onions, garlic and mushrooms. Add the celery, carrots and oregano and cook until tender. Add the chicken and seal on both sides. Place all the cooked ingredients in an oven proof baking dish. Add the tomatoes, stock and paprika. Season with salt and pepper.
Bake for 45 minutes or until the chicken is cooked through. Garnish with the parsley and sun dried tomatoes. Serve with wild brown rice.
Serves 6.
2T olive oil
2 onions chopped
250g mushrooms sliced
3 stick of celery chopped
3 carrots chopped
2T chopped oregano
8 chicken thighs
2 cloves of garlic crushed
2T paprika
1 can chopped tomatoes
350ml chicken stock
125ml dry white wine
salt and pepper
3T fresh parsley chopped
Preheat the oven to 180C.
In a saucepan heat the oil and fry the onions, garlic and mushrooms. Add the celery, carrots and oregano and cook until tender. Add the chicken and seal on both sides. Place all the cooked ingredients in an oven proof baking dish. Add the tomatoes, stock and paprika. Season with salt and pepper.
Bake for 45 minutes or until the chicken is cooked through. Garnish with the parsley and sun dried tomatoes. Serve with wild brown rice.
Serves 6.
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