Chicken Wine Casserole
23 July 2017
There’s no better way to use up left over or cheap and cheerful wines in the winter months than in a casserole. Try this one-dish chicken, olive & tomato bake with a dash or two of whatever white wine you have left over.
You will need:
A whole chicken, ¼ cup of olive oil, 1 small onion – finely chopped, ½ cup white wine, 4 medium sized tomatoes, peeled and chopped coarsely (or a can of chopped toms), 3 cloves of garlic – minced, parsley, ½ cup of olives.
Cut chicken into serving pieces, wipe them dry, season with salt and pepper, and coat lightly in flour.
In an oven safe pan brown them on all sides in the hot olive oil.
Add the chopped onion and let it cook slowly until it is golden.
Add white wine and cook until this is reduced by about half. Then add tomatoes and garlic.
Cover and cook in a moderate oven for about 30 minutes.
Five minutes before it is done, add a dozen pitted black Italian olives.
Sprinkle parsley generously to serve.
We’d match with a generous chunk of bread & a glass of Chardonnay!