Easy Chicken Casserole Recipe
August Recipe from The Real Island Food Company
A quick and easy supper dish, based on a Jamie Oliver recipe that never fails! A perfect dish for a busy day because it takes minutes to prepare and then just cooks away.
Serves 4
4 Brownrigg Poultry chicken thighs, rolled in a little Stoneground Flour Co’s plain flour mixed with salt and pepper,
250g halved mini plum or cherry tomatoes from The Tomato Stall (or your garden!)
6 roughly chopped smoked garlic cloves from The Garlic Farm,
Handful of fresh basil leaves,
Drizzle of olive oil
All available from The Real Island Food Company: www.realislandfood.co.uk or: 731778
Heat the oven to 180˚C (Gas 4).
Take an oven-proof casserole and drizzle some oil across the bottom. Place half of the tomatoes and all of the garlic in the bottom of the dish, then lay on the chicken thighs. Put another handful of tomatoes on top and around the chicken, then pop it in the oven.
After about an hour add any remaining tomatoes and half the shredded basil, and pop back in the oven.
The chicken is ready when the skin is crispy and the meat starts to pull away from the bones – should be about an hour and a half or so, but an extra half hour won’t be a problem!
Shred the last of the basil across the top and serve with crusty bread and some lightly cooked runner beans. The chicken skin will be crispy, the meat tender and there will be lots of delicious juice in the bottom of the pot, tomato-y and mildly garlicky.