White Wine Chicken Casserole

There is nothing more comforting and rewarding that eating a stew or casserole which has cooked for hours. The taste becomes well developed and the chicken is moist, and moreish. This White Wine Chicken Casserole is perfect for a cold night and can be frozen for when you don’t feel like cooking.

White Wine Chicken Casserole
White Wine Chicken Casserole
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White Wine Chicken Casserole

Recipe Category: Main Course
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 2 chicken thighs
  • 2 chicken drumsticks
  • 2 shallots finely chopped
  • 2 cloves garlic crushed
  • 125 g mushrooms halved
  • 1 tin cherry tomatoes
  • 125 mls white wine
  • 2 sprigs rosemary

Instructions

  • heat the olive oil in a pot
  • season and brown the chicken
  • remove and set aside
  • soften the shallots
  • add the garlic
  • add the mushrooms and cook
  • put the chicken pieces back into the pot
  • add the tin of tomatoes and the white wine
  • place the rosemary on top of the dish, put the lid on and cook for 40 minutes
  • remove the rosemary before serving

If Dave is going to cook something for dinner then this is his go to recipe. There are always variations of the recipe. But the base stays the same. Chicken, mushrooms and tinned tomatoes. Sometimes we make use of red wine. And other times we add frozen peas just before the end. I like to add corn when I make this meal. Anything that adds colour and crunch is also good. You can also amp up the spices by adding some freshly chopped chilli, or use ginger instead. We used to serve this on mashed potatoes. And more recently I have taken to making quinoa as the side. Or even some mashed beans for something different. No matter how you adapt this dish, or what you serve with it, you will not be dissapointed. It really is comfort on a plate.

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