Winter Chicken Casserole

 

Winter Chicken Casserole - Hunter's Stew

This is one of those recipes that can be adapted to whatever is in the fridge on the day. I like this dish as I can prepare it and stick it in the oven for two hours and not worry about it. I love it served with new potatoes and fresh green vegetables or frozen peas. Chicken thighs on the bone should, in theory, result in a tastier casserole but I have recently been using boned and skinned chicken thighs as the whole lot gets eaten and I can’t notice any difference in flavour. The anchovies are optional but add a depth of flavour you will miss. This is also great if on a budget as chicken thighs are cheap.

Winter Chicken Casserole

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: easy
  • Recipe type: Main Course

Ingredients:

  • dash olive oil
  • 30g butter
  • 1 large onion
  • 1kg boned skinless chicken thighs
  • 120g chorizo
  • 1 pepper (red or yellow)
  • 3 large garlic cloves
  • 4 anchovies (optional)
  • 1 small red chilli
  • 150g mushrooms (any)
  • 20 – 25 green or black olives
  • 1 glass red wine
  • 400g tin tomatoes
  • a bay leaf
  • pinch sugar
  • salt and pepper

Directions:

    1. Preheat the oven to 180C (160C fan)/350F/Gas4
    2. Begin by prepping everything. Halve the onion then slice thinly. Slice the chorizo as thin as a pound coin, chop the pepper in to thin slices, quarter the mushrooms, finely chop the chilli and peel and crush the garlic.
    3. Trim any excess fat from the chicken thighs and cut each one into about 3 even pieces.
    4. Heat the olive oil in a heavy based casserole and fry the chicken on a medium heat just to get a bit of colour on it. (Don’t crowd the pan -you might need to do this in batches). Remove the chicken in to a bowl, add the butter to the pan and soften the onion and pepper for 5 minutes. ┬áThen you can add the chorizo, chilli, mushrooms and anchovies and stir for a further couple of minutes. Finally stir in the crushed garlic for a minute or two.
    5. Return the chicken to the pan, add the wine and let bubble for a couple of minutes. Finally add the tin of chopped tomatoes, the bay leaf,,the olives, plenty of salt and pepper and a half teaspoon of sugar.
    6. Place in the oven for at least two hours.
    7. Serve with new potatoes or mash and some fresh vegetables.

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