As the cooler months are arriving slowly, it’s the perfect time to start cooking warm, hearty casseroles and stews. I was feeling particularly cold today after being inside for classes (and also a bit of shopping in between) in the freezing air-conditioning! My hot car actually felt comforting this afternoon which made me realise that something filling and warm would be the perfect meal for dinner.
This casserole was really delicious and the strong flavours from the tomato, paprika and chicken really added to the whole warm casserole feel. Very easy to make too and as with lots of our favourite recipes, you can add whatever vegetables you want. It probably looks like too much sauce on the plate but it definitely was all gone by the end!
Ingredients:
– 2 tablespoons olive oil
– 1kg chicken breast, cut into pieces
– 1 large brown onion, chopped
– 2 garlic cloves, crushed
– 1 teaspoon smoked paprika
– 2 tablespoons plain flour
– 1 cup dry white wine
– 1 cup chicken stock
– 400g can diced tomatoes
– 200g button mushrooms, halved
– 2 dried bay leaves
– 5 fresh thyme sprigs
– 1 capsicum, cut into pieces
– Frozen mixed veggies (peas, corn, carrot) – defrosted
– Mashed potato, to serve
Method:
1. Heat half the oil in a large saucepan.
2. Cook chicken until browned then transfer toa bowl.
3. Heat remaining oil in pan.
4. Add onion and garlic and cook 3 to 4 minutes or until softened.
5. Add paprika and flour. Cook, stirring, for 1 minute or until fragrant.
6. Add wine. Bring to the boil. Cook for 2 minutes or until slightly reduced.
7. Return chicken and juices to pan.
8. Add stock, tomato, mushroom, bay leaves, capsicum, mixed veggies and 4 thyme sprigs.
9. Cover and bring to the boil before reducing heat to low. Simmer, stirring occasionally, for 45 minutes or until chicken is cooked through.
10. Remove and discard bay leaves and thyme sprigs.
11. Remove leaves from remaining thyme sprig. Sprinkle over casserole. Serve with mashed potato.
Cooking with a Puppet 