- 0:15 Prep
- 2:30 Cook
- 8 Servings
- Capable cooks
Please the whole family with this hearty chicken casserole garnished with rosemary gremolata.
Ingredients
- 1 tablespoon extra virgin olive oil
- 8 (130g each) chicken thigh cutlets, skin on
- 2 brown onions, halved, sliced
- 2 carrots, halved lengthways, thickly sliced
- 4 celery stalks, thickly sliced
- 8 middle bacon rashers, trimmed, chopped
- 4 garlic cloves, crushed
- 1/2 cup fresh sage leaves
- 1 cup dry white wine
- 1/2 cup plain flour
- 1 litre Massel salt reduced chicken style liquid stock
- Mashed potato, to serve
Rosemary gremolata
- 2 tablespoons fresh rosemary leaves, roughly chopped
- 1 teaspoon lemon zest
- 1 garlic clove, crushed
Method
- Step 1Preheat oven to 180C/160C fan-forced. Heat oil in a large heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in batches, for 5 to 6 minutes or until golden. Transfer to a bowl.
- Step 2Add onion, carrot, celery and bacon. Cook, stirring, for 5 minutes or until onion has softened. Add garlic and sage. Cook for 1 minute or until fragrant. Add wine. Bring to the boil. Stir in flour. Cook for 1 minute. Slowly add stock, stirring constantly.
- Step 3Return chicken to dish. Cover. Bring to the boil. Transfer to oven. Bake for 1 hour. Remove lid. Bake, uncovered, for a further hour or until chicken is tender.
- Step 4Make Rosemary gremolata: Combine rosemary, lemon zest and garlic in a bowl. Serve casserole with mashed potato, sprinkled with Rosemary gremolata.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1671 kj
Energy
22.6g
Fat Total
6.9g
Saturated Fat
3.2g
Fibre
30.4g
Protein
108mg
Cholesterol
1049mg
Sodium
12.4g
Carbs (total)
All nutrition values are per serve
Notes
Spoon leftover casserole into an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Author: Claire Brookman
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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