Oven Baked Chicken Casserole Recipe2018-04-07
- Yield : 4 serving plates
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
Oven baked chicken casserole recipe. Chicken pieces with vegetables and mushrooms baked in the oven. Very easy and delicious! You may also like Chicken with Eggplant and Cheese:
Oven Baked Chicken with Eggplant and Cheese Recipe
Makes 4 servings
Ingredients: 3 pounds (1.44 kg) chicken, cut into pieces, 2 tablespoons unsalted butter, salt and freshly ground black pepper, 1 bay leaf, pinch of fresh thyme,chopped, 1 tablespoon chopped fresh parsley, 1 tablespoon chives, 2 garlic cloves, peeled, crushed and chopped, 1 cup (250 ml) hot chicken stock, 1 eggplant, peeled and thinly sliced, 3 tablespoons corn oil, 16 oz (480 ml) can stewed tomatoes, drained and coarsely chopped, 1/4 cup (60 ml) grated Gruyere cheese
Instructions: to bake the Chicken: Wash chicken pieces under cold running water and pat dry with paper towels. Season with salt and black pepper. In a large saucepan, melt butter over high heat. Add seasoned chicken pieces and cook, turnong occasionally, until broned on all sides, for about 8 minutes. Add bay leaf and chopped fresh thyme.
Reduce heat to low, cover and cook for 40 minutes (optionaly, bake in preheated oven (350º F (175º C)) for 45 minutes). Remove baked chicken form the saucepan/oven and transfer to a hot service platter. Increase heat to high, then stir in remaining spices and cook for further 1 minute. Pour in hot chicken stock and cook, stirring occasionally, for 3 minutes. Adjust seasoning, if desired. Pour sauce over baked chicken.
To prepare Eggplant and Cheese: In a saute pan, heat corn oil over high heat. Add sliced eggplants, sprinkle with salt and black pepper, then reduce heat to low, cover and cook for 30 minutes.
Open the lid, stir in drained tomatoes, then cover again and cook for further 20 minutes. Adjust seasoning, if desired. Sprinkle grated cheese over vegetable mixture, stir well and serve with baked chicken.
Oven Baked Chicken Casserole Recipe
- 3 pounds (1.44 kg) chicken, cut into 8 pieces
- 1 cup all-purpose flour
- salt and freshly ground black pepper
- 3 tablespoons clarified butter
- 1 dry shallt, peeled and finely chopped
- 1/2 pound (240 g) sliced mushrooms
- 1 cup chunked carrots
- 15 small white onions, peeled
- 1/2 cup (125 ml) hot chicken stock
- 1/2 teaspoon chopped fresh oregano
Preheat the oven to 350 F (175 C).
Boil salted water in a large saucepan over medium-high heat. Add carrots and cook for 7 minutes. Remove from the heat, drain and cool under cold running water. drain again and set aside.
Wash chicken pieces under cold running water. Pat dry with paper towels. Season with salt and black pepper. Dip seasoned chicken in all-purpose flour and shake off excess.
In a saute pan, heat clarified butter over high heat. Add seasoned chicken and cook, turning occasionally, until golden brown, for about 8 minutes. Add vegetables and cook, stirring occasionally, for further 1-2 minutes. Transfer chicken and vegetables to an ovenproof casserole.
Pour chicken stock over chicken and vegetables and sprinkle with chopped oregano. Adjust seasoning and cook in prheated oven for 45 minutes.
Tunr off the oven. Remove baked chicken and vegetables from the oven and trabsfer to serving platter. Serve hot.
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