Spanish Chicken Casserole

Serving size: Serves 4
Cuisine type: Spanish
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Chicken

Spanish chicken casserole
INGREDIENTS

1 tablespoon olive oil
4 chicken drumsticks (600g)
4 chicken thigh cutlets (800g)
1 large brown onion (200g), chopped finely
4 medium potatoes (800g), quartered
½ cup (80g) toasted pine nuts
½ cup (80g) toasted blanched almonds
3 cups (750ml) chicken stock
1 cup (250ml) dry white wine
1/3 cup (80ml) lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
500g baby green beans, trimmed
METHOD

Preheat oven to 180°C/160°C fan forced.

Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.

Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.

Meanwhile, boil, steam or microwave beans until tender; drain.

Serve chicken with beans; sprinkle with remaining parsley.