Preparation time is 10minutes
Cook time is 50minutes
Total time is 1hours
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
10 Ingredients
- 3tablespoons olive oil, divided
- 2 medium onions, peeled and sliced
- 800grams chicken thighs, skinless, diced
- 1/2 cup white wine
- 2 cloves garlic, peeled and minced, divided
- 1 2/3 cup chicken stock, made with 1 stock cube
- 1 large carrots, peeled and chopped
- 200grams peas, frozen
- 1 bunch parsley, fresh, chopped
- 1 medium lemon zest
Description
This vibrant casserole is packed with fresh herbs and zingy lemon.
Method
Step 1 of 4
Heat a tablespoon of oil in a large casserole dish on medium high heat and cook the chicken thighs for 3-4 minutes on each side until browned. Remove from the pan with a slotted spoon, add the onions and cook for 5 minutes.
Step 2 of 4
Add the chicken back into the pan with a clove of garlic and carrots. Pour over the wine and cook for 1 minute. Add the chicken stock, bring to the boil, cover and reduce the heat. Simmer for 35-40 minutes.
Step 3 of 4
Place the parsley, remaining garlic and oil with the lemon zest in a food processor and blitz to a salsa consistency.
Step 4 of 4
Stir the peas into the casserole and cook for 3 minutes, then stir through the herb salsa and serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.