Recipe Thursday – Spanish Chicken Casserole

Courtesy of food and drink and HWW

Recipe Thursday – Spanish Chicken Casserole

Enjoy this easy warm dish for a cold evening!

Spanish Chicken Casserole

1 tablespoon olive oil
4 chicken drumsticks
4 chicken thigh cutlets
1 large brown onion chopped finely
4 medium potatoes quartered
½ cup  toasted pine nuts
½ cup toasted blanched almonds
3 cups chicken stock
1 cup dry white wine
1/3 cup  lemon juice
4 cloves garlic, crushed
2 tablespoons fresh thyme leaves
½ cup coarsely chopped fresh flat-leaf parsley
1 lb.  green beans, trimmed

Preheat oven to 350 degrees.
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 and drain.
Serve chicken with green beans.
Sprinkle with remaining parsley.

Makes/Yield:  4 servings
Courtesy of food and drink and HWW