Chicken Casserole

This Chicken Casserole is so simple to make and is real home made Italian style cooking that never fails to meet the taste test. It’s economical and you don’t have to use the vegetables in the recipe, use whatever vegetable you have in your fridge. You will love the chunky farm style look of the dish and the flavour is fabulous. The best oart is that it is a meal all on it’s own, although I always have a nice fresh roll or piece of French loaf on hand to mop up the last of the sauce. (Good for 4 people)

What you need

6 Large chicken thighs or large legs (if small use 8)
4 pork sausages sliced into 3cm thick slices (or 1 chorico sausage)
3 medium potatoes (try sweet potato for a change)
1/2 Garlic bulb broken up (leave skin on)
4 large sticks celery roughly chopped (or 1 fennel bulb)
2 medium onions quartered
4 tomatoes quartered
1 teaspoon fresh thyme leaves chopped (or 1/2 teaspoon dried thyme/ Italian herbs)
Salt and pepper
1 cup Chicken stock

The process

Pre-heat your oven to 190 Celsius

Cut your potatoes into quarters and pop into a pot of cold water along with the garlic and Celery, bring to a boil, simmer for 5 minutes and then turn off the heat leaving them standing in the hot water while you get the rest of the dish together.

Heat a little oil in a pan and fry your chicken pieces and pork sausages on a medium heat until you have some nice colour on them. Remove from the pan and place into a casserole dish/ roasting pan. Use the same pan with it’s fat in it to fry your onions until glassy, add the tomatoes and thyme, season with salt and pepper and cook for about 5 minutes. You may need to add a little water at this stage, just a splash.

Remove the Potatoes, garlic and fennel from the water and add to the chicken saving the water. Now add the onions and the tomatoes to the chicken, move it all about a bit to distribute evenly.

In this one I added about 1/2 a cup of tinned chickpeas just before going into the oven(tip always shell you chickpeas by squeezing between thumb and forefinger first)

Make your 1 cup of stock with the liquid remaining in potato pot, pour over the vegetables and chicken and pop into the oven for about 45 minutes.

Done and delicious.