Dish - Everyday Dish - - Contents -

Em­brace the chang­ing of the sea­sons with this rich chicken casse­role. Serve with a big bowl of creamy mashed pota­toes.

Pre­heat the oven to 180°C.

Place the flour in a dish and sea­son with salt and pep­per. Dust the chicken in the flour, shak­ing off the ex­cess.

Heat the oil in a sauté pan and brown the chicken on all sides. Trans­fer to an oven­proof bak­ing dish. Add the ba­con to the same pan and cook un­til lightly golden. Re­move with a slot­ted spoon and add to the chicken.

Add the onions, mush­rooms, pa­prika, gar­lic and thyme to the pan and cook for 5 min­utes. Pour in the wine and let it bub­ble up for a cou­ple of min­utes. Add the toma­toes and stock, sea­son and bring to the boil. Tip over the chicken and gen­tly com­bine. Cover and cook for 30 min­utes. Un­cover then cook for a fur­ther 10 min­utes un­til the chicken is ten­der and fully cooked through.

To serve: Scat­ter with a lit­tle ex­tra fresh thyme and serve with warm crusty bread, mashed pota­toes and a green salad. Serves 4

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