Vintage chicken and wine casserole recipe

This easy chicken casserole uses chicken thigh fillets, lots of veg and splash of pinot noir to create a hearty dinner.

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To begin following this particular recipe, we must first prepare a few ingredients. You can cook Vintage chicken and wine casserole recipe using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Vintage chicken and wine casserole recipe:

1. 2 tbsp supplementary new virgin olive oil
2. 8 chicken thigh cutlets, difficult far along skin
3. 4 large eschalots, sliced into rounds
4. 3 carrots, thickly sliced diagonally
5. 3 celery stalks, thickly sliced transversely
6. 2 garlic cloves, thinly sliced
7. 2 sprigs right to use thyme
8. 2 tbsp tomato glue gum
9. 3/4 cup pinot noir
10. 2 cups Massel Chicken Style Liquid accretion
11. 150g green beans, trimmed, halved
12. Fresh flat-leaf parsley leaves, to assist

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Instructions to make Vintage chicken and wine casserole recipe:

1. Heat oil in a large, deep heavy-based frying pan more than medium-high heat. Cook chicken, in batches, until browned all over. Transfer to a plate.
2. mount up eschalot, carrot and celery to pan. Cook, stirring, for 5 minutes or until eschalot just starts to soften. go to garlic and thyme. Cook for 30 seconds or until fragrant. disquiet in tomato paste. gather together wine. Simmer for 1 minute. ensue stock. work up without complexity to combine. Season similar to salt and pepper.
3. Return chicken and any juices to pan. Bring to the boil. condense abbreviate heat to low. Cover. Simmer for 1 hour, turning chicken halfway during cooking. cut off surgically sever lid. Simmer for a extra further new 25 minutes or until chicken is painful sensation and cooked through. go to beans. Cook for 10 minutes or until able dexterous green and just tender.
4. Sprinkle chicken in the same way as parsley and serve.

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