Another cold night, another one pot meal. That is my cooking and dinning philosophy for the family. I love reading recipes and for whatever reason, do not have the patience nor discipline to follow one through. Therefore, all our meals are created based on my tasting palette, seasonal produce and top of my list...ease of preparation! The other added bonus is, most of my meals are cooked in bulk so they can be frozen for another meal in another week!
Chicken and Vegetables in white wine casserole
Serves 4 adults and 4 young children
1 kg chicken thigh fillets
2 white onions
2 celery sticks
2 garlic cloves
1 bunch (10g) of fresh sage leaves
2 tbsps plain flour + 1 tbsp garlic salt
1 glass of white wine (I chose 2013 Cabernet Savignon)
1 glass of chicken stock
Extra Virgin Olive Oil
1. In a huge zip lock bag, add chicken, plain flour and garlic salt. Zip the bag and shake shake shake!
2. In a cast iron pan / casserole pot over medium heat, add oil and brown the chicken for 10 minutes. Set aside.
3. In the same pan / pot over medium heat, add all the vegetables. Mix well and brown for 10 minutes. Add the white wine and chicken stock. Add the chicken pieces. Mix well.
4. Cook on high heat for 15 minutes, simmer on low heat and covered for 45 minutes. Serve on its own/ over rice / with mashed potatoes.
** The flavour of this casserole intensifies over time.**