Spring Chicken Casserole Recipe
Our spring chicken casserole recipe is our go to dish for the when the days begin to get longer, we always make double the quantity we need so we have some stashed away in the freezer. Serve with crusty bread to mop up all the juices.
6-8 Chicken thighs (or a jointed whole chicken)
2 Medium Onions (sliced)
3 Garlic Cloves (crushed)
3 Anchovy Fillets (chopped)
1 Tin of Chopped tomatoes
Splash of olive oil
Pinch of salt and pepper
50ml red wine
2 Large springs of Rosemary (leaves removed and chopped)
Heat the half the oil in a large wide casserole pan and brown the chicken pieces. Once browned set aside.
Lower the heat of the pan and add the rest of oil. Cook the onions moving around the pan until soft then add the chopped rosemary, the chopped garlic and anchovies. Cook and stir in the pan for a few minutes until the anchovies will appear to melt in to a paste.
Add the chopped tomatoes and pour in the wine, turn up the heat and add the chicken pieces back in to the pan. Cover the pan, turn heat to medium and cook for 30 minutes. Now remove the lid and let the casserole simmer for five minutes.
Serve with lovely crusty bread, or some spuds to soak up all the juices