A quick and easy Casserole for a cold Winter’s Night.
I have made this Casserole with Chicken Drum Sticks, they are so economical and really tasty.
There’s nothing nicer than picking up a Drum Stick and sucking off the yummy Meat and Juices. So perhaps not a meal for a Dinner Party.
If you don’t want to use Drum Sticks a Chicken Breast sliced thinly or maybe Chicken Thighs.
Meat cooked on the Bone in a Casserole adds so much more flavour to the Dish and the Meat is always so tender and succulent.
When cooked and ready to serve, take the Casserole Dish straight to the Table. Take off the Lid, scatter over the Fresh Herbs. The Room will be engulfed with such a delicious and yummy aroma.
Chicken Casserole
- 4 Chicken Drum Sticks
- 1 400g Tin Crushed Tomatoes
- 1 Onion, sliced thinly
- 2 Cloves Garlic, crushed
- 6 Brussels Sprouts, halved
- 5 Mushrooms, cut into quarters
- 1/2 medium Kumera, cubed
- 2 Carrots, cut into thick slices
- 1 stalk Celery, chopped
- 1 cup frozen Peas and Corn
- 1/4 cup Brown Rice
- 2 tablespoons Olive Oil
- Salt and Pepper, for seasoning
- 1 teaspoon Mixed Herbs, fresh or dried
- Buckwheat Flour, for coating Chicken
- Fresh Thyme and Parsley
- 1/2 cup Gluten Free Vegetable Stock
- Juice of half a Lemon
Preheat the Oven to 180ºC
I take the Skin off the Chicken Drum Sticks, you can leave on if you wish.
Coat the Chicken in the Buckwheat Flour, Salt, Pepper and Mixed Herbs.
Add 2 tablespoons of Oil to a Pan and brown the Chicken on all sides, then transfer Chicken to a Casserole Dish.
While the Chicken is browning, prepare all the Vegetables, Mushrooms, Kumera etc. Set aside.
Once the Chicken has browned place it into the Casserole Dish then add the prepared Vegetables on top.
Saute the Onions, Garlic and Celery for 5 minutes then add the Tomatoes, Rice, Vegetable Stock and Lemon Juice to the Pan.
Mix well to combine.
Add this to the Casserole Dish, and place on Lid.
About 15 minutes before the Casserole is cooked add 1 tablespoon of cornflour mixed with a little Water. Stir through the Casserole carefully. (This will thicken the Juices).
Cook for 45-60 minutes in a moderate Oven.
When cooked and just before serving, scatter over the fresh chopped Parsley and Thyme.
Serves 4
