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Friday, August 31, 2012

Mediterranean Chicken Casserole

This is my fail-safe, when in doubt, easy to do, always delicious (you get the point) mid-week dinner: Mediterranean Chicken casserole. It takes about 10 minutes to put together and is a one-pot wonder. Perfect with couscous or mash, what more could you ask for?

Mediterranean Chicken Casserole

Ingredients: (serves 4)
  • 8 chicken thighs
  • 2 cloves garlic
  • 1 packet/20 Calamata olives (stoned)
  • 2 red onions
  • 1 tin tomatoes
  • 1 cup white wine
  • 1 tbs sugar
  • 6 sprigs rosemary
  • salt and pepper
  • couscous/mashed potato to serve
  • Preheat oven to 190*C
  • Put a non-stick pan on med-high heat and fry the thighs, in batches, skin-side down for 3-4 minutes until nicely browned. Remove and pop into a casserole dish.
  • Thinly slice garlic, cut onions into 8ths and mix together with olives, tinned tomato, wine, sugar and rosemary and pour over chicken. Grind over a little of salt and pepper and cover with foil/lid.
  • Put in the oven for 30 minutes. Uncover and bake for a further 45 minutes.
  • Serve with couscous/ mash.
  • Easy peasy.

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