Melanie’s Chicken and Vegetable Casserole

TRH Melanie's Chicken and Vegetable Casserole.jpg
Ingredients
6-8 chicken thighs (on the bone, skin on)
2 tblsp butter
1 tblsp oil
1 cup chicken stock made with boiling water

Marinade with 1 tsp of –
Salt, black pepper, chicken spice, Cajun spice, garlic & herb, chili flakes and thyme
2 tblsp light soya sauce (or Worcestershire sauce)
1 red onion sliced into rings
1 tblsp crushed garlic
¼ red, green and yellow pepper sliced
1 ½ cups green beans, top and tailed
2 carrots, peeled sliced into coins
½ punnet mushrooms, wiped
1 cup frozen peas
½ packet (or more) peeled baby potatoes
Italian herbs

Method
Marinade the chicken and set aside for 20 minutes.
Blanche carrots and green beans in boiling water for 5 minutes and drain.
Parboil baby potatoes in microwave for 5-7 minutes.
Heat olive and butter in large pan.
Add chicken and brown both sides and transfer to casserole dish.
Add onions and sauté for 1 minute. (For those of you who want heat you can add your chilies now).
Add garlic and peppers and sauté a few seconds.
Add carrots and green beans and give a quick stir for a few seconds.
Pour over chicken.
Add potatoes and mushrooms. Add frozen peas.
Pour hot stock over peas to loosen.
Sprinkle with Italian herbs.
Cover with a lid or foil (if you don’t have a lid) and bake in a preheated oven for 40 minutes at 180C.
Serve with rice.

Prepared, tried and tested by: Melanie Kramar

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This entry was posted in Poultry, Vegetables and tagged , by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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