Spanish Chicken Casserole

An awesome Chicken casserole recipe, that works great served with crusty bread or rice!

Serves: 4

Ingredients

• 1 tablespoon olive oil
• 4 chicken drumsticks (600g)
• 4 chicken thigh cutlets (800g)
• 1 large brown onion, chopped finely
• 4 medium potatoes (approx 800g), quartered
• 80g roasted pine nuts
• 80g roasted blanched almonds
• 750ml chicken stock
• 250ml dry white wine
• 80ml lemon juice
• 4 cloves garlic, crushed
• 2 tablespoons fresh thyme leaves
• A good handful of coarsely chopped fresh flat-leaf parsley
• 500g baby green beans, trimmed
• 2 tablespoons of plain flour
• Salt and pepper to season

Preparation

Slowly fry the onions until they are soft and set aside, then seal all the chicken pieces. Chuck everything into the slow cooker and cook for 5 - 7 hours.

Notes

If you don't like the nuts then replace them with a handful of green olives. You can use just chicken thighs if you don't have drumsticks and vice-versa.

The receipe can be easily halved if you have a smaller slow cooker.