Chicken and White Wine Casserole (Oamc) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A winner taste-wise and it'll cu down on the washing up too! Can be frozen for up to three months. Ingredients:
1 tablespoon olive oil |
8 chicken thighs, skin and bone on |
2 garlic cloves, minced |
1 1/4 cups white wine |
1 1/4 cups chicken stock, hot |
4 sprigs thyme |
2 bay leaves |
1 tablespoon cornstarch |
7 tablespoons heavy cream |
5 ounces asparagus (optional) |
10 ounces baby leeks or 10 ounces scallions, halved |
9 ounces baby carrots |
5 ounces peas |
Directions:
1. Heat the oven to 350°F Heat the oil in a pan and fry the chicken until golden.
2. Transfer to a casserole dish. Gently fry the garlic and add to the chicken in the casserole.
3. Pour over the wine and stock the add the thyme and bay leaves.
4. Season with salt and pepper, transfer to the oven without a lid and cook for 30 minutes.
5. Mix the cornstarch with the cream until smooth then stir into the chicken.
6. Add the vegetables the return the casserole to the oven for a further 20 minutes until the vegetables are tender.
7. Serve.
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