Chicken and Wine Casserole
Chicken and Wine Casserole
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
Serves: 6
Ingredients
- 1½ cups (6 oz/185 g) sliced pearl onions
- 1 tbsp olive oil, plus 1 tbsp extra
- 12 skinless, bone-in chicken thighs
- 4 bacon slices, chopped
- 4 medium carrots, peeled and chopped
- 2 garlic cloves, minced
- 2 cups sliced mushrooms
- 1 cup red wine
- 1 cup chicken broth
- 2 thyme sprigs
- ½ tsp salt
- ½ tsp cracked black pepper
- 1 cup Panko breadcrumbs
- 1 cup grated white cheddar cheese
Instructions
- Grease a large, shallow casserole dish.
- Preheat the oven to 350°F (180°C).
- Heat 1 tablespoon of the oil in a large frying pan over medium heat.
- Brown the chicken in 2 batches for about 5 minutes each side until lightly browned.
- Remove from the pan and place in the prepare dish.
- Cook the bacon in the same pan over medium heat for about 5 minutes or until browned.
- Drain the bacon on paper towel and discard the fat from the pan.
- Heat the extra oil in the same pan over medium high heat.
- Add the onion, carrots, garlic and mushrooms and cook, stirring occasionally for about 5 minutes or until the mushrooms are softened.
- Add the bacon and the mushroom mixture to the chicken.
- Stir in wine, broth, thyme and salt and pepper.
- Cook covered, for about 1 hour or until the chicken is tender.
- Remove the thyme sprigs.
- Sprinkle the casserole with the breadcrumbs and cheese.
- Cook uncovered in 350°F (180°C) oven for 15 to 20 minutes or until the top is golden brown.
Notes
Make Ahead: This casserole is best made just before serving.
Serving Suggestion: Serve with buttered egg noodles and a Caesar salad.
Serving Suggestion: Serve with buttered egg noodles and a Caesar salad.