Spanish Chicken Casserole
Serves: 4 | Preparation Time: 30 mins | Cooking Time: 1 hour
4 Tasman chicken drumsticks (600g)
4 Tasman chicken thigh fillets (800g)
1 tbsp Olivital extra virgin olive oil
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) roasted pine nuts
½ cup (80g) roasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tbsp fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
Preheat oven to 180°C/160°C fan forced.
Heat oil in large flameproof casserole dish; cook chicken, in batches, over heat until browned.
Cook onion in same dish, stirring over heat, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half of the parsley; bring to the boil. Cover; cook in oven about 1 hour or until chicken is cooked through.
Meanwhile, boil, steam or microwave beans until tender; drain.
Serve chicken with beans; sprinkle with remaining parsley.