CHICKEN, TOMATO AND CHICKPEA CASSROLE

SERVE 4

INGREDIENTS

• 2 tablespoon plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tablespoon olive oil
• 4 garlic cloves, finely chopped
• 10 fresh sage leaves
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary
• 2 x 7cm-long strips lemon rind, white pith removed
• 80ml (1/3 cup) white wine
• 1 x 800g can diced Italian tomatoes
• 125ml (1/2 cup) salt-reduced chicken stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tablespoon chopped fresh continental parsley
• Crusty bread, to serve

 

DIRECTION

• Preheat oven at 150°C.
• Take a large bowl and take flour in it.
• Flavor with salt and pepper according to taste.
• Add the chicken to it and toss to coat.
• Shake off any excess of flour on it.
• Heat the oil in a non-stick frying pan over medium-high heat.
• Add half the chicken pieces and cook for about 2-3 minutes each side or until golden.
• Transfer to a plate lined with paper towel.
• Repeat the process with the remaining chicken.
• Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.
• Place the frying pan over medium-high heat.
• Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic.
• Add the wine to it and cook for 1 minute.
• Add the tomato, stock and bring to a simmer.
• Pour the tomato mixture over the chicken.
• Cover it with a lid and bake in oven for 1 1/2 hours or until the chicken is tender.
• Add the chickpeas to the dish and bake for a further 15 minutes. Stir in the parsley.
• Divide the casserole between the serving dishes and serve with crusty bread.