Jazz up a classic casserole with our autumn chicken and vegetables recipe.
Serves44
Cook time1 hr 15 mins1 hour 15 minutes
Prep time15 mins15 minutes
Ingredients
1 tbs olive oil
1.6kg Coles RSPCA Approved Chicken Drumsticks
1 brown onion, finely chopped
2 cloves garlic, crushed
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 brushed potatoes, peeled, coarsely chopped
1 cup (250ml) white wine
2 tbs plain flour
1 tub Continental Chicken Stock Pot
2 tbs tomato paste
1 tbs finely chopped oregano
Salt and pepper
2 tbs basil leaves
Crusty bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat oil in a large heavy-based frying pan over medium heat. Add the chicken and cook, in batches, for 3-4 minutes or until browned. Transfer to a plate.
Step 2
Add the onion, garlic, carrot, celery and potato to the pan. Reduce heat to low and cook, stirring, for 8-10 minutes or until vegetables are softened. Add the wine and cook, stirring, until liquid has almost evaporated. Stir in flour and cook for 2 minutes. Combine the stock, tomato paste and 2 cups (500ml) boiling water in a jug. Add the stock mixture and oregano to the pan and stir to combine. Return the chicken to the pan. Season with salt and pepper. Bring to the boil. Reduce heat to low, cover and cook for 1 hour, stirring occasionally, until chicken is cooked through and vegetables are tender.
Step 3
Divide casserole among serving plates. Sprinkle with basil leaves and serve with crusty bread.
