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Chicken Casserole with Fennel, Leek and Red Peppers

  • 3servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 chicken thighs, bone in and skin on

  2. cup plain flour

  3. pepper and salt

  4. 2 tablespoons olive oil

  5. 1 fennel bulb cut into quarters (keep fronds for garnish)

  6. 1 small red capsicum cut into strips

  7. 1 leek sliced

  8. Pinch fennel seeds

  9. 4 garlic cloves sliced

  10. 1 cup white wine

  11. 2 cups chicken stock

  12. 2 bay leaves

  13. Sprig of thyme

Instructions Jump to Ingredients ↑

  1. Heat oil in casserole pot or baking dish.

  2. Coat chicken in flour, salt and pepper and fry on each side for 3 mins until golden.

  3. Add vegetables, fennel seeds and garlic to pot.

  4. Add white wine, chicken stock, bay leaves and thyme Season again with salt and pepper and cover with lid or foil and bake 180C for one hour.

  5. Yummy served with rice.

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