Apple and Chicken Casserole
Apple and Chicken Casserole
Prep time
Cook time
Total time
Author: Alberta Chicken Producers
Serves: 4
Ingredients
- 8 bone in chicken thighs
- 2 tbsp all purpose flour
- 1 tbsp olive oil
- 1 medium leek, trimmed and thinly sliced
- ½ cup pancetta (or bacon)
- 2 rosemary sprigs
- 1 cup chicken broth
- ½ cup white wine
- ½ tsp salt
- ¼ tsp cracked black pepper
- 2 large green apples, peeled, cored and thickly sliced
Instructions
- Grease a medium shallow casserole dish.
- Preheat the oven to 350ºF (180ºC).
- Combine the chicken and flour in a large resealable plastic bag, shake to coat.
- Heat the oil in a large frying pan over
medium high heat. - Cook the chicken in 2 batches, for about 5 minutes on each side or until browned.
- Place in the prepared dish.
- Cook the leek and pancetta in the same frying pan for about 5 minutes, stirring occasionally or until the leek is softened.
- Add the chicken.
- Add the rosemary, broth, wine, salt and pepper and stir to combine.
- Cook covered in the preheated oven for 45 minutes.
- Stir in the apple and cook uncovered for 15 to 20 minutes or until apple is softened.
- Remove the rosemary sprigs.
Notes
Make Ahead: This casserole is best made just before serving.
Serving Suggestion: Serve with roasted butternut squash and green peas.
Serving Suggestion: Serve with roasted butternut squash and green peas.