Chicken-Casserole-with-Parsley-Sauce
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Chicken Casserole with Parsley Sauce

  • Prep Time: 15 min
  • Cook Time: 2 hrs 15 min
  • Makes: 4 servings
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All You Need

  • CHICKEN CASSEROLE
  • 4 chicken thighs, bone in, skinless
  • 1 large white onion, cut into strips
  • 2 cups (500 mL) canned diced tomatoes
  • 2 medium carrots, sliced
  • ½ cup (125 mL) white wine
  • 2 tbsp (30 mL) tomato paste
  • 1 McCormick Gourmet Bay Leaf
  • ½ tsp (2 mL) McCormick Gourmet Thyme Leaves
  • 1 pinch McCormick Gourmet Nutmeg
  • PARSLEY SAUCE
  • 1 large bunch Italian parsley, crushed with a knife
  • 1 clove garlic, crushed
  • ½ cup (125 mL) olive oil
  • Zest and juice of 1 lemon
  • 4 tbsp (60 mL) Thai Kitchen Fish sauce
  • 4 tbsp (60 mL) capers
  • 2 tbsp (30 mL) bread crumbs

Instructions

  1. Chicken Casserole: preheat oven to 350°F (180°C). In a skillet, brown chicken, 1-2 minutes per side; transfer to casserole dish. Add vegetables, tomatoes, wine, tomato paste, bay leaf, thyme, and nutmeg. Bake, covered, for 2 hours. To serve, remove bay leaf and add ½ cup (125 mL) parsley sauce to season the ingredients well, and serve immediately with potatoes, rice, or pasta.

  2. Parsley Sauce: combine all ingredients in blender and blend until smooth. Refrigerate until ready to use. Sauce can be frozen in an ice cube tray for later use.

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