Banting Style Chicken and Courgettes Casserole
Following on with my Mediterranean theme this week, this recipe was given to me by a close friend to try. I have made some changes to make it a one pot meal, but it is still delicious!
1.5kg chicken pieces
2T olive oil
2T butter
150ml dry white wine
1 clove of garlic finely chopped
150ml chicken stock
1T chopped parsley
1T thyme or lemon thyme leaves
4 large potatoes peeled and cut into quarters
salt and pepper to taste
20 pitted green olives
4 courgettes chopped into chunky pieces
Brown the chicken in a large frying pan or wide bottom casserole pot, using the oil, melted butter and garlic.
Add the wine, stock, thyme and salt and pepper. Simmer for 30-35 minutes. Add the courgettes and cook for 10 minutes until they are soft. Add the parley and olives and cook for 5 minutes to reduce the amount of liquid.
Serve with a salad.
Variation: add baby tomatoes at the same time as the courgettes and replace the green olives with black ones.
1.5kg chicken pieces
2T olive oil
2T butter
150ml dry white wine
1 clove of garlic finely chopped
150ml chicken stock
1T chopped parsley
1T thyme or lemon thyme leaves
4 large potatoes peeled and cut into quarters
salt and pepper to taste
20 pitted green olives
4 courgettes chopped into chunky pieces
Brown the chicken in a large frying pan or wide bottom casserole pot, using the oil, melted butter and garlic.
Add the wine, stock, thyme and salt and pepper. Simmer for 30-35 minutes. Add the courgettes and cook for 10 minutes until they are soft. Add the parley and olives and cook for 5 minutes to reduce the amount of liquid.
Serve with a salad.
Variation: add baby tomatoes at the same time as the courgettes and replace the green olives with black ones.
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