Chicken Casserole from Dish Magazine

Dish Magazine Chicken Casserole

I got this recipe from the latest Dish Magazine, page 110, it tasted so good!  It was one of those recipes where I already had the ingredients in my pantry (minus the olives), love it when that happens.  Such a simple recipe yet really REALLY tasty.

I didn’t have any olives but it still tasted so good.  And instead of potatoes I used kumara and yams.. yummo.

  • 12 Chicken drumsticks
  • 2 onions, cut into wedges
  • 500 grams of small waxy potatoes
  • 1/2cup each green and black olives
  • 2 tablespoons capers
  • 3 cloves garlic, crushed
  • 2 teaspoons dried tarragon
  • 1 teaspoon each ground cumin and turmeric
  • 1/2 cup white or red wine
  • 1/2 cup chicken stock
  • salt and pepper

Preaheat oven to 180 C fan bake.

Put chicken, onion, potatoes and olives in baking dish large enough to hold everything in a single layer.

Combine all remaining ingredients and pour over chicken, turning everything to combine well.  Season with salt and pepper.  Bake for 60 mins, turning everything occasionally and basting with the juices until the chicken is golden and cooked through and the potatoes are tender.

Serves 4 – 6.

 

 

 

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