A yummy chicken, tomato and chickpea stew just for you! Delicious, comforting and nutritious, this dish is filled with aromatic Mediterranean flavours.
Prep time 15 mins
Cook time 2 hours
2 tablespoons plain flour
1.2kg chicken pieces (such as drumsticks and thigh pieces)
1 1/2 tablespoons 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) Campbell’s Real Stock Chicken Salt Reduced
1 x 425g can chickpeas, drained, rinsed
2 tablespoons chopped fresh continental parsley
Crusty bread, to serve
Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.
Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat 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 and cook for 1 minute. Add the tomato and stock and bring to a simmer.
Pour the tomato mixture over the chicken. Cover 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. (To freeze, see note.)
Stir in the parsley and your done.
All you have left to do is divide the casserole among serving dishes for you and your family or friends and serve with crusty bread.
Yummy. Betty xx