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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
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
2 thoughts on “Melanie's Chicken and Vegetable Casserole”
Another delicious one 😄