Chicken, tomato and chickpea casserole

 

Chicken, tomato and chickpea casserole 

Preparation Time

15 minutes

Cooking Time

120 minutes

Ingredients (serves 4)

• 2 tbs plain flour
• 1.2kg chicken pieces (such as drumsticks and thigh pieces)
• 1 1/2 tbs 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) salt-reduced chicken stock
• 1 x 425g can chickpeas, drained, rinsed
• 2 tbs chopped fresh continental parsley
• Crusty bread, to serve

 

Method

1. 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.
2. 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.
3. 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.
4. 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.)
5. Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

Notes

To freeze: Make the casserole to the end of step 4. Set aside to cool slightly. Transfer the chicken pieces to a large airtight freezerproof container. (To freeze in individual portions, divide the chicken pieces among 4 small airtight freezerproof containers.) Pour the sauce over the chicken. Cover with the lid or with 2 layers of plastic wrap and 1 layer of foil. Place in the fridge for 2-3 hours to chill. Label, date and freeze for up to 3 months. To thaw: Place the chicken in the fridge overnight or until thawed. To reheat: Preheat oven to 200°C. Transfer the casserole to an ovenproof dish and cover with 2 layers of foil. Bake in oven, stirring once, for 40-50 minutes or until heated through. Continue from step 5.