I’m not sure if any casserole can really be passed as a summer dish – hours in the oven and high temperatures outside don’t tend to mix; but this dish is full of lots of lovely Mediterranean flavours so I figured it could pass for a summery dish. Not only that, but a cold and crisp glass of cider just spells summer to me and as this recipe only calls for half a pint then I would suggest you pour the other half into a glass and go and enjoy it in the garden while your dinner cooks. So there you go, casserole = minimal time in the kitchen cooking = more time in the garden drinking cider = summer!
Serves 2- 3
- 2 tbsp olive oil
- 3 chicken legs
- 2 peppers – roughly chopped
- 2 celery stalks – finely chopped
- 1 clove garlic – crushed and finely chopped
- 1 red onion – roughly chopped
- 1 chilli – finely chopped
- 4 tomatoes – roughly chopped
- ½ pint cider
- 1 tbsp tomato puree
- ½ tsp paprika
- 1 tbsp fresh thyme and marjoram – finely chopped
- 1 pint chicken stock
- Pinch saffron
- Cous cous or rice to serve
Preheat the oven to 160’C
Heat the oil in a large casserole dish and brown the chicken
Once the skin has some nice colour to it, remove it from the pan and replace with the onion, pepper, celery, garlic and chilli – stir and cook for 5 minutes to soften
Return the chicken to the pan, along with the paprika, cider and tomato puree
Bring to the boil and then simmer off until the cider has reduced by a half
Add the remaining ingredients, bring the mixture to the boil and then cover and place in the oven for an hour to an hour and a half – until the liquid has thickened and the chicken lovely and tender.
Now, depending on your appetite you can either serve one leg each or if you pull off all the meat from the bones then you will get three good portions from this.