Whole 30 Chicken Casserole Recipe

Whole 30 Chicken Casserole #Whole30 #Mediterranean #Chicken #Casserole #ChickenRecipe #Dish #Maindish #Dinner #Recipe #EasyChickenRecipe #EasyDinnerRecipe

Whole 30 Chicken Casserole #Whole30 #Mediterranean #Chicken #Casserole #ChickenRecipe #Dish #Maindish #Dinner #Recipe #EasyChickenRecipe #EasyDinnerRecipe

500 g Tinned Tomatoes
1 Large Carrot
3 Large Tomatoes
6 Medium Chicken Thighs
30 g Chorizo finely chopped
30 g New Potatoes
30 g Black Olives
1 Large Onion peeled and diced
1 Tbsp Garlic Puree
1 Tbsp Olive Oil
1 Tbsp Oregano
1 Tbsp Thyme
1 Tbsp Basil
Salt & Pepper

First, preheat your oven to 180c.
Then, in your Dutch Oven place your onions, garlic, olive oil and mustard and saute over a medium heat for 5 minutes.
Season the skins of your chicken thighs with salt and pepper and place in the dish with the skin facing down. Allow them to brown and go crispy for 5 minutes and while this is cooking, finish preparing your vegetables.
Dice your carrots, chop your new potatoes into quarters, chop your tomatoes into small chunks and slice your black olives in half removing the stones as you go.
When the chicken skin has got a lovely colour to it and created some lovely chicken juices in the bottom of your dish, remove and put to one side.
Place everything else (including the seasoning) into the Dutch Oven and mix well so that the herbs are spread around the dish.
Cook for a further 5 minutes on the hob.
Add the chicken thighs on top and sprinkle with salt and pepper. Cook for 1 hour on a 180c heat.

You can cook it for 45 minutes but we love the fact that in this recipe the chicken falls off the bone as you eat it. In the same kind of way to when you are eating ribs.

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