• Jo Murray

Mediterranean Chicken Casserole

Well it's been a few sleeps between posts and I humbly apologize - there is a multitude of reasons but you know it's done, it's past and we all need to look at the now and the future.

I didn't stop cooking during COVID-19 lockdown, in fact I would say I cooked more, but I also did more than normal of other things plus I have also experienced computer issues and fair to say, I am not an IT guru by any length of imagination.

Anyway I have lots of recipes banked up and thought I would kick off with this one as it's a family favourite. This is a recipe that has been on our menu planner since 2009 when I first posted it on my blogspot, A Dash Of Flavour, when that was in it's infancy and I was only first starting out on my food blogging adventures. To be honest I cannot even remember where I found this recipe or if I just made it up.

This chicken dish has never failed us whether it is for a tasty supper, for a special dinner party, an impromptu get together or even for when you are in want of something "tasty". Dinner can be on the table in as little as an hour. I have cooked this for family, friends and even work colleagues and it always gets an applause especially from me. Not bragging but even our kids love it.

The early preparation is a little time consuming but trust me, it is well worth it. Even with very minimal ingredients this casserole is bursting with flavour and I am sure your guests will ask you for this recipe!

We had this for dinner last night and still enjoyed every mouthful. The combination of the chicken, potatoes, tomatoes, garlic and rosemary marry perfectly with the delicate sauce it cooks in. No need to add anything else as it's just perfect the way it is.

You could serve this with some additional vegetables or just by itself - either way it's "Winner Winner Chicken Dinner".

Mediterranean Chicken Casserole

Serves: 6

Chicken with Skin on

💚 13 sp per serve

💙 13 sp per serve

💜 10 sp per serve

Chicken with Skin off

💚 8 sp per serve

💙 8 sp per serve

💜 5 sp per serve

1 tablespoon olive oil

6 (about 1.5 kilograms) chicken thigh cutlets, skin on or off if preferred

1 kilograms chat potatoes, halved, skin on

4 ripe tomatoes, finely chopped

95 grams kalamata olives

1 head of garlic, seperated and skin removed

2 sprigs fresh rosemary, leaves picked

125 ml dry white wine

sea salt flakes

freshly ground black pepper

Preheat oven to 200°C.

Heat the oil in a 3L (12-cup capacity) frying pan or flameproof, ovenproof baking dish over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until browned all over. Transfer to a plate and cover with foil to keep warm. Repeat until all cooked.

Add the potato to the frying pan or dish and cook, turning occasionally, for 5 minutes or until golden. Remove from heat.

Return the chicken to the dish and gently mix through the potatoes.

Top with tomato, olives and garlic cloves. Sprinkle with rosemary. Pour over the wine. Season with salt and pepper.

Bake in oven for 45 minutes or until the chicken is cooked through and potato is tender.

Serve immediately.

(Even uncooked it's looks inviting, right?)


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