Mediterranean Chicken Casserole

Ingredients:

4 lb chicken cut into 8 to 10 pieces
1 large sweet onion, chopped
1 cup sliced carrots
1/2 cup sliced celery
1 medium parsley root, sliced
1/2 green beans, trimmed and sliced into 1" lengths
1 large tomato, peeled and sliced
Salt and freshly ground pepper to taste
1 cup chicken stock
 

Serve the chicken with rice or on a bed of noodles.

Makes 8 to 10 servings.

Preparation:
  • Peel and chop the onion.
  • Distribute the half of the chopped onion over the bottom of the casserole.
  • Place half of the chicken pieces on the onion and salt and paper them lightly.
  • Mix the carrots, celery, parsley, tomato and green beans with the reserved chopped onion and spread the half of the mixture over the chicken.
  • Place the rest of the chicken pieces on the vegetables, salt and pepper them lightly, and cover them with the rest of the vegetable mixture.
  • Pour the stock over the dish gently, cover the casserole well and turn the oven low (300F or 150C).
  • While the chicken is cooking do not lift the cover and allow the heat to escape.
  • After 2 to 3 hours check the chicken and allow it to cook more until is done to suit your taste.




Cooking Glossary