We had an amazing homemade casserole for dinner last night for the first time and are now inspired to create different ethnic variations for future dinner options. The casserole used very few spices, tasted wonderful and was the ideal dinner for the onset of winter (yesterday was the first of many cold rainy days ).
What do I need to make it?
- 8 boneless chicken thighs
- 6-8 potatoes peeled and quartered
- 8 mushrooms halved
- 1 stick of leek chopped
- 2 carrots roughly chopped
- 1 parsnip peeled and roughly chopped
- 8 baby onions peeled
- 6 garlic cloves
- 2 jalapenos chopped
- 200 gms tinned butter beans drained
- 1 tsp dried mixed herbs
- 1 tsp black peppercorns crushed coarsely
- 2 gluten free chicken stock cubes (we use Kallo cubes – taste great)
- 1 tsp red chilli flakes
- 4 tbsp olive oil
- Handful of fresh parsley chopped for garnish
- Salt to taste
How much will I make?
How do I make it?
Wash and dry the chicken thigh fillets and marinade with a couple of tablespoons of olive oil, dried mixed herbs and salt. Let the chicken marinade for as long as you can – we cooked it after an hour. Heat a cast iron casserole and brown the chicken thighs. Remove chicken and add remaining oil to saute the whole onions and garlic for a couple of minutes. Add the crushed red chilli flakes and leeks and continue sauteing for a couple of minutes before adding remaining vegetables. Give it a good stir and add the stock cubes, coarsely crushed black peppercorns and a dash of salt for taste. Pour in 600 ml of water and add the butter beans and the chicken thighs. over the casserole and cook in pre-heated oven at 190 degree for an hour. Remove and check that most of the water has evaporated before garnishing with fresh chopped parsley. Serve hot with a nice crusty bread of choice.