Recipes
Provencale Herb Lilydale Chicken Casserole
4
10 min
45 min
Rating:
Ingredients
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- 8 Lilydale Chicken Drumsticks
- 20mls olive oil
- 1 large brown onion, halved, thinly sliced
- 2 celery sticks, trimmed, cut into 2cm thick slices.
- 4 garlic cloves, crushed
- 20g tomato paste
- 250g button mushrooms, sliced
- 1 x 400g can Roma Italian tomatoes (crushed)
- 500ml good chicken stock
- 150g frozen peas
- 30g Kalamata Olives
- 5g Provencial herbs (Thyme, Sage, Rosemary, Parsley and Chives)
- Few Basil leaves. broken up into small pieces
- Freshly ground black pepper
- 150g peeled Kipler potatoes (or similar)
- 50mls Extra Virgin Olive oil
- Sea salt and Cracked pepper
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Method
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| 1 |
Preheat oven to 180'C. |
| 2 |
Heat the oil in a heavey skillet pan over medium heat. Add the chicken legs and cook, turning occasionally, for 5 minutes or until brown all over. |
| 3 |
Transfer chicken pieces to a large oven proof casserole dish. |
| 4 |
Saute onion and celery in a frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and sliced mushrooms and cook, stirring for a minute or until mushrooms are tender, add tomato paste and fry a little more (around 1 minute). Add the crushed tomatoes, stock and olives and bring to the simmer for 2-3 minutes. Remove from heat and pour the tomato stock over the chicken in the casserole dish. |
| 5 |
Cover the casserole dish with a tight fitting lid or foil. Bake in the oven for 30 mins or until chicken is tender. |
| 6 |
Add peas, provencal herbs and the broken up basil leaves and continue to cook for another 5 minutes in the oven. |
| 7 |
Remove from oven. Taste and season with pepper. |
| 8 |
Meanwhile, cook the Kipler potatoes in a large saucepan of boiling water. Drain well, let them dry for a minute, place in a bowl and crush lightly with Extra Virgin Olive oil. Potatoes should remain chunky to give texture. |
| 9 |
Spoon casserole into a large serving bowl. Sprinkle some fresh broken up basil leaves on top, serve with Potatoes on the side. |
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