This is a rich, and flavoursome casserole that really does warm body and soul on a cold winter's night. Especially when it is served up with a creamy mash to soak up all the delicious gravy.
By adding the vegetables into the mix it cuts down on the dishes and ups the nutrient value of the meal. You could even swap out one of the carrots for a parsnip, or add in frozen peas and/or corn instead of the shredded leafy greens. It’s best to work with what you like and what you’ve got.
I do not own a slow-cooker, but for those of you that do, I am sure that you can figure out how to make this recipe work in one.
Ingredients
1 Tablespoon olive oil
1kg chicken drumsticks
2 rashers bacon, roughly chopped (optional)
1 onion, peeled and diced
2 cloves garlic, crushed
3 carrots, peeled and sliced
150g mushrooms, roughly chopped
2 tsp fresh rosemary, finely chopped (1 tsp dried)
400g tin diced tomatoes
1 cup chicken or vegetable stock
2 cups shredded silverbeet, kale or cabbage
Salt & pepper
1 Tablespoon cornflour plus 1 Tablespoon water
2 Tablespoon parsley, chopped, to garnish (optional)
Method
Heat oil in a large, lidded frying pan (or large pot) place the chicken into pan and brown pieces on all sides. Remove chicken from pan and add bacon, onion, garlic, carrots, mushrooms and rosemary; sauté for 2 – 3 minutes. Add tomatoes, stock, salt and pepper, and bring to the boil. Return the chicken to the pan, cover, reduce the heat and simmer gently for 30 minutes, or until juices run clear when chicken is tested. Add the shredded silverbeet, kale or cabbage to the pan and cook for 5 minutes; before mixing together the 1 Tbsp cornflour and 1 Tbsp water to a smooth paste and stirring in to thicken the sauce.
Season to taste with salt and pepper.
Serve the chicken drizzled with the thickened sauce and garnished with parsley.