Mediterranean Chicken Casserole

Mediterranean Chicken Casserole

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Serves 4

I have created this casserole using my favourite Mediterranean flavours. The casserole cooks in the oven until the chicken is tender and the potatoes almost melt with the rest of the ingredients.


1 free range chicken, jointed
Salt and freshly ground black pepper
3 sprigs fresh rosemary
Few sprigs of fresh thyme
90ml olive oil
4 large potatoes
2 onions cut into wedges
4 cloves garlic, crushed
3 bay leaves
250ml white wine
50ml butter
10 sun dried tomatoes

Here’s how I do it:

Boil potatoes whole until 80% done. Peel potatoes once they have cooled down and slice into thick rounds. Preheat oven to 180 degrees. Season chicken pieces with salt and black pepper. Heat 60ml olive oil in a frying pan. Fry chicken pieces skin side down and they are golden brown on the outside. Remove chicken from the frying pan. Add remaining oil to the frying pan and fry potato rounds until golden and crisp. Add bay leaves, onions, fresh herbs, salt and pepper. Remove potatoes when they are crusty. Transfer chicken to a casserole. Arrange potatoes, onion wedges, sundried tomatoes, herbs and garlic in the casserole. Pour white wine into the casserole and drop blobs of butter over the chicken. Bake until the chicken is tender and the sauce is thick. Serve warm.

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