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Spanish Chicken Casserole

Spanish Chicken Casserole

1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
1/2 cup (80g) roasted pine nuts
1/2 cup (80g) roasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
1/2 cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed

Preheat oven to 180°C/160°C fan-forced.

Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.

Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; cook in oven about 1 hour or until chicken is cooked through.

Note: This recipe is suitable to make in a slow cooker and pressure cooker.

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