Orange Chicken Casserole
500 grams chicken pieces (bone in)
1 brown onion, diced
1 red pepper, diced
2 large carrots, diced or sliced into rounds
1 cup white wine (or another cup of chicken stock)
1 cup chicken stock
Juice of 1 orange
2-3 tablespoon cornflour, mixed to a paste with some of the cold liquid ingredients
1 tablespoon dried mixed herbs (anything that includes thyme, sage and marjoram will be good)
Salt and pepper
Preheat the oven 180 degrees celsius.
Place all the ingredients into a big casserole dish (at least 2 litres) and sprinkle the herbs over the top.
Pour the liquids over and place the dish into the oven, uncovered. Bake for at least an hour - up to two hours maximum.
500 grams chicken pieces (bone in)
1 brown onion, diced
1 red pepper, diced
2 large carrots, diced or sliced into rounds
1 cup white wine (or another cup of chicken stock)
1 cup chicken stock
Juice of 1 orange
2-3 tablespoon cornflour, mixed to a paste with some of the cold liquid ingredients
1 tablespoon dried mixed herbs (anything that includes thyme, sage and marjoram will be good)
Salt and pepper
Preheat the oven 180 degrees celsius.
Place all the ingredients into a big casserole dish (at least 2 litres) and sprinkle the herbs over the top.
Pour the liquids over and place the dish into the oven, uncovered. Bake for at least an hour - up to two hours maximum.
Hi thanks for sharing your recipe. I only used water instead of chicken stock or wine (didn't have them at home) but it still turned out really flavoursome. I think the big contributor is the herbs ;)
ReplyDeleteI also cooked the dish on stove top instead of oven.
Hubby and I love the dish ;) so thanks for your recipe.
Lisa