Name: Rustic chicken casserole with green olives
Prep time: 20 min
Cook time: 180 min
Ingredients: Pack of chicken pieces (4 thighs and 4 drumsticks); 3 tbsp O for Olive extra virgin olive oil; 2 brown onion (chopped); 2-3 cloves of garlic (finely chopped or minced); 1 small to medium white potato (cubed); 2-3 carrots (coarsely chopped); 1 red pepper (sliced into approximately 2cm lengths); 1 fresh tomato (chopped); 1 cup of O For Olive Pitted Green Olives (dependent on taste); 1 hot chilli (finely chopped); Salt and black pepper; Paprika; Fresh sprig of thyme; 2 bay leaves; 750 ml chicken stock

Rustic chicken casserole is a tasty dinner recipe that the whole family will love. Nourishing and warming on chilly winter evenings, or whenever you feel like a truly wholesome and satisfying meal.

Rustic chicken casserole with green olives

The Homegrown Chef

A wholesome dish that will warm you up, also known as one-pot-cooking.

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Prep Time 20

Cook Time 3

Quick cooking instructions: 1

Course Main Course, Sunday lunch

Cuisine Mediterranean

Servings 4 people

Ingredients

Pack of chicken pieces 4 thighs and 4 drumsticks
3 tbsp O for Olive extra virgin olive oil
2 brown onion chopped
2-3 cloves of garlic finely chopped or minced
1 small to medium white potato cubed
2-3 carrots coarsely chopped
1 red pepper sliced into approximately 2cm lengths
1 fresh tomato chopped
1 cup of O For Olive Pitted Green Olives dependent on taste
1 hot chilli finely chopped
Salt and black pepper
Paprika
Fresh sprig of thyme
2 bay leaves
750 ml chicken stock

Instructions

Trim any excess fat off chicken pieces then dry with paper towel.
Place in ovenproof dish and season well with salt and pepper and a sprig of thyme.
Par-cook the chicken pieces in a hot oven (190 ℃) for 15 minutes.
Then sprinkle paprika liberally over the chicken pieces and grill for 2 minutes.
Take out and set aside to rest for around 15-20 minutes while preparing the dish.
Add all other ingredients to a casserole pot and season with salt, black pepper and paprika.
Add garlic, bay leaves and pitted green olives.
Pour in 750ml of chicken stock and add the chicken pieces.
Be sure to include the liquid from the par-cooked chicken.
Place casserole dish in a hot oven at 220 ℃ for 15-20 minutes, checking that dish is not burning or browning too much.
Stir if necessary and leave for another 10 minutes keeping an eye on things.
At approximately 30 minutes turn the oven down to 100℃ down and leave to slow cook for 3 hours.

Notes

If you don’t have time to slow cook the dish, you can at 20 minutes drop the temperature to 180℃ and cook for 60 minutes, checking from time to time that it is not browning too much as ovens vary.

Keyword green olives, hearty chicken casserole, Sunday lunch, winter food