Name: Quick chicken casserole
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 10 baby new potatoes (400g), halved; 2 small red onions (200g), quartered; 4 cloves garlic, sliced; 8 sprigs fresh thyme; 8 chicken thigh cutlets (1.2kg); 2 tablespoons lemon juice; ½ cup (125ml) dry white wine; 1 cup (250ml) chicken stock; 250 grams cherry tomatoes; 100 grams baby spinach leaves; 1 tablespoon fresh flat-leaf parsley leaves; crusty bread, to serve

Our quick chicken casserole is packed full of the fresh flavours of lemon, thyme, wine, and potatoes and can be on the table in under an hour.

Ingredients

1 tablespoon olive oil

10 baby new potatoes (400g), halved

2 small red onions (200g), quartered

4 cloves garlic, sliced

8 sprigs fresh thyme

8 chicken thigh cutlets (1.2kg)

2 tablespoons lemon juice

½ cup (125ml) dry white wine

1 cup (250ml) chicken stock

250 grams cherry tomatoes

100 grams baby spinach leaves

1 tablespoon fresh flat-leaf parsley leaves

crusty bread, to serve

Method

1.Heat oil in a large casserole dish over medium heat. Add potato and onion, cut-sides down; cook for 1½ minutes each side or until browned. Add garlic and thyme; stir for 1 minute or until fragrant; remove vegetables and thyme from pan.

2.Make 3 deep cuts into the skin-side of each cutlet. Heat same pan over high heat; cook chicken, skin-side down, for 2 minutes, turn, cook for a further 2 minutes or until browned. Top with potato mixture.

3.Add lemon juice, wine and stock to pan; season well. Bring to the boil, reduce heat to medium; simmer, covered, for 10 minutes. Add tomatoes; cook for a further 5 minutes or until chicken is cooked through and potato is tender.

4.Remove from heat; stir in spinach. Serve casserole sprinkled with parsley, and accompany with crusty bread to mop up the cooking juices.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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