Dad's Easy Chicken Casserole

Cook Time 1 hour

Servings 4


2 tbsp extra virgin olive oil
500g chicken drumsticks
500g chicken thighs, with bone in
Flour, for dusting
1 large onion, thinly sliced
3 clove of garlic, peeled and left whole
500ml white wine
1x 410g can of Ardmona whole peeled tomatoes
Bouquet garni (1 bay leaf, 2 sprigs parsley, 4 sprigs thyme)
4 drops of tabasco (optional)
Salt and pepper

Justine shares her dad's recipe for chicken casserole.


Lightly flour all the pieces of chicken and season well with salt and pepper. Heat a large chefs pan on medium heat and add the oil. In batches, seal the chicken on each side until golden brown. Remove from the pan and add the onions and whole garlic. Allow them to colour before returning the chicken to the pan.

Now add the white wine and bring to the boil. Cook off for three minutes then add the tomatoes, bouquet garnis and a few drops of tobasco sauce. Place the lid on and turn the heat down to gently simmer. Cook the chicken for 45 minutes or until it pulls away from the bone easily.

I like to serve this casserole with simply steamed rice.


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