Mediterranean Chicken Casserole recipe
ingredients
4 oz (110 g) haricot beans, soaked overnight
salt and freshly ground black pepper
2 tbsp olive oil
4 chicken legs
4 oz (110 g) gammon (ham), cut into strips
4 oz (110 g) small onions, quartered
2 garlic cloves, crushed
2 tbsp plain flour (All purpose)
3/4 pt (450 ml) chicken stock
1 cup (75 g) button mushrooms
1 red pepper, deseeded and diced
4 tomatoes, peeled and chopped
4 fl oz (125 ml) red wine (optional)
2 oz (50 g) green olives, stoned (seeded)
1 bay leaf
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
2 tbsp olive oil
4 chicken legs
4 oz (110 g) gammon (ham), cut into strips
4 oz (110 g) small onions, quartered
2 garlic cloves, crushed
2 tbsp plain flour (All purpose)
3/4 pt (450 ml) chicken stock
1 cup (75 g) button mushrooms
1 red pepper, deseeded and diced
4 tomatoes, peeled and chopped
4 fl oz (125 ml) red wine (optional)
2 oz (50 g) green olives, stoned (seeded)
1 bay leaf
1 tbsp chopped fresh parsley
accompaniments
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method
1. Preheat the oven to 350°F (180°C) Gas Mk 4.
2. Place the beans in a saucepan of boiling salted water and boil for about 30 minutes, then drain well.
3. Heat the oil in a flameproof casserole, and fry the chicken, quickly, stirring until sealed on all sides.
4. Remove from the casserole.
5. Place the gammon and onions in the casserole and cook until golden.
6. Add the garlic and flour and gradually pour in the stock, stirring constantly. Cook for 2 minutes until thick.
7. Return the chicken to the casserole together with the beans, mushrooms, pepper, tomatoes, wine, olives, bay leaf and salt and pepper to taste.
8. Bring to the boil, cover and cook in the oven for 45 minutes or until the chicken is tender.
9. Sprinkle with parsley
2. Place the beans in a saucepan of boiling salted water and boil for about 30 minutes, then drain well.
3. Heat the oil in a flameproof casserole, and fry the chicken, quickly, stirring until sealed on all sides.
4. Remove from the casserole.
5. Place the gammon and onions in the casserole and cook until golden.
6. Add the garlic and flour and gradually pour in the stock, stirring constantly. Cook for 2 minutes until thick.
7. Return the chicken to the casserole together with the beans, mushrooms, pepper, tomatoes, wine, olives, bay leaf and salt and pepper to taste.
8. Bring to the boil, cover and cook in the oven for 45 minutes or until the chicken is tender.
9. Sprinkle with parsley
serving amount
serves 4
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