Chicken - Chicken Casserole with Balsamic Vinegar, Tomatoes and Mushrooms
- Serves 4
- Skinless chicken thighs are the best for this recipe, because in a casserole they remain juicier and more flavourful than breasts. Chicken skin gets rubbery when casseroled and also adds a lot of extra fat. The balsamic vinegar adds depth of flavour and tenderises the meat.
Ingredients
- 8 bone-in, skinless chicken thighs
- 1 T (15 ml) flour
- 2 T (30 ml) canola oil
- Ina Paarman's Green Onion Seasoning
- 1 large onion, chopped
- ¼ cup (60 ml) good quality balsamic vinegar
- ½ cup (125 ml) water
- 2 t (10 ml) Ina Paarman's Chicken Stock Powder
- 2 large ripe tomatoes, skinned and diced
- 2 T (30 ml) soft brown sugar or honey
- 1 punnet mushrooms, sliced
- fresh parsley
Variation
Use ½ cup (125 ml) pipped and halved calamata olives instead of the mushrooms.
Ina Paarman
For more delicious and simple recipes visit the Ina Paarman website.
Instructions
- Preheat the oven to 180°.
- Sprinkle the chicken lightly with flour. Place a solid heavy based frying pan on a hot stove plate and heat the empty dry pan until very hot. Add the oil, swivel it around to coat the base evenly.
- Immediately add the chicken (best side down) and brown on both sides. Remove the chicken from the pan with a slotted spoon. Season thighs on both sides with Green Onion Seasoning. Pour some of the fat out of the pan.
- Add the onion to the pan and brown really well. Add the balsamic vinegar and boil to reduce to a thick syrup that clings to the onion.
- Add water, chicken stock powder, tomatoes, sugar and mushrooms. Stir and scrape the base of the pan with a wooden spatula to remove all the delicious browning. Bring to the boil. Place the chicken thighs in a medium size casserole, add any juices that might have leaked out and the contents of the pan.
- Bake covered with a lid or foil for 40 minutes. Sprinkle with fresh parsley and serve.
- Delicious with buttered noodles or rice, a mixture of steamed green vegetables and a tossed salad.
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