Slow cooked Spanish Chicken Casserole
Posted by Philip, on 22nd July 2009, at 5:26 pm · No Comments
Filed under: Free Recipies
Spanish chicken casserole
Chicken skin tends to shrivel and curl in the slow cooker, so most recipes call for skinless chicken. If you want to keep the skin on, brown the pieces first before adding them to the slow-cooker.
Ingredients:
- 1 tablespoon olive oil
- 4 chicken drumsticks (600g)
- 4 chicken thigh cutlets (800g)
- 1 large brown onion (200g), chopped finely
- 3 cups (750ml) chicken stock
- 1 cup (250ml) dry white wine
- 1/3 cup (80ml) lemon juice
- 4 cloves garlic, crushed
- 2 tablespoons fresh thyme leaves
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 500g baby green beans, trimmed
Method:
Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned. Cook onion in same dish, stirring, until soft.
Return chicken to slow cooker with stock, wine, juice, garlic, thyme and half the parsley. Cook on low for 4-8 hours.
The chicken should be nice and tender, the meat should fall away from the drumsticks when cooked.
This dish can be served with some new potatoes.
Enjoy!
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