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Current Position:Home » News » Recipes & Cooking » Occasions & Cooking » Everyday Cooking » Topic

Chicken, tomato and chickpea casserole

Zoom in font  Zoom out font Published: 2014-07-18  Views: 29
Core Tip: Comforting and nutritious, this dish is filled with aromatic Mediterranean flavours.
Chicken, tomato and chickpea casserole

Ingredients  


• 2 tablespoons plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 x 7cm-long strips lemon rind, white pith removed
• 80ml (1/3 cup) white wine
• 1 x 800g can diced Italian tomatoes
• 125ml (1/2 cup) salt-reduced chicken stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tablespoons chopped fresh continental parsley
• Crusty bread, to serve

Method 

1. Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.

2. Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.

3. Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.

4. Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)

5. Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.


 
 
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