An “Old Fashion” saying: Something to warm the Cockles of your Heart”.
Try this really quick and tasty Gluten Free Chicken Casserole made with Lentils. It is so hearty and wholesome and full of goodness. Would be great great for a cold Winter’s Night.
So economical to make because any Vegetables you might have sitting in the Fridge can be used.
It’s a great way to add Lentils or Vegetables that perhaps those little ones might turn their Noses up at.
Serve this Gluten Free Chicken Casserole with fresh Pasta or do what I did, use Gluten Free Couscous.
Chicken and Lentil Casserole
- 400g-500g Chicken Tenderloins, cut into chunks
- 3 Cloves Garlic, crushed
- 1 Onion, chopped
- 400g Tomatoes chopped in Juice
- 2 Carrots, sliced thickly
- 1/2 Leek, sliced thinly
- 1 stalk Celery, sliced thinly
- 1 cup Frozen Peas and Corn
- 400g can Lentils, rinsed and drained
- 2 teaspoons Honey
- 1 tablespoon fresh Thyme Leaves, chopped
- 1 tablespoon Dried Oregano
- 1 tablespoon Dried Tarragon
- 1/2 cup Tomato Paste
- 1 cup Chicken Stock, (Gluten Free)
- 1 cup Red Wine
- 2 tablespoons Olive Oil
Preheat Oven to 160ºC.
Dust chunks of Chicken with seasoned Gluten Free Flour.
Heat 1 tablespoon of Olive Oil in a medium sized Pan and transfer the Chicken to this, brown on all sides then place into your medium-large Casserole Dish.
Don’t over-crowd your Pan when browning the Chicken because this will cause the heat to lower and may stew the Chicken instead of browning it.
Add another tablespoon of Olive Oil to your Pan, to this add the Onions. Garlic, Celery, and Leeks. Cook for 5 minutes stirring the Vegetables so they evenly cook.
Pour in the Red Wine, Chicken Stock, Tomatoes, Tomato Paste, and Herbs. Stir to combine then cook for 2-3 minutes.
Now pour everything over the Chicken which is sitting in the Casserole Dish.
Cover with a Lid, bake for 1 hour and 30 minutes.
Remove from Oven and rest for 10 minutes before serving. Season with Salt and Pepper if you wish.
Spoon over fresh Gluten Free Pasta or Gluten Free Couscous.