Chicken and Vegetable Casserole

Our hearty Chicken and Vegetable Casserole will help keep you warm in the cooler months. Prepare this recipe for the family or store in batches for lunches during the week. Best served with crusty bread or your favourite pasta.

Ingredients

• 8 chicken thighs (skin off)

• 2 zucchinis chopped into small wedges or slices
• 4 potatoes chopped into small chunks
• 1 red capsicum chopped into cubes
• 1 brown onion
• 1 small eggplant halved, quartered and sliced
• ½ punnet brown mushrooms sliced into quaters
• 4 tomatoes chopped into large chunks
• 6 cloves garlic chopped finely
• Olive oil
• Fresh oregano
• 4 tbs of powder vegetable stock
• 1-2 cups of water
• Salt and pepper

Method

1. In a Bessemer Dutch oven lightly heat 2 tbs of olive oil and lightly fry garlic until fragrant and golden.
2. Season chicken with salt and pepper.
3. In two batches, fry chicken until golden brown.  Remove from heat and set aside.
4. Heat 2 tbs of olive oil and add onion.  Fry until transparent and golden brown.  Add eggplant and fry until softened.
5. Next add capsicum and tomatoes, vegetable stock and water.  Add potatoes and make sure they are under the liquid.  Add chicken back to the pot.  Place lid on Bessemer pot and cook for approx. 25 mins (depending on potatoes used).
6. When potatoes are softened add mushrooms and zucchinis.  Cook until mushrooms are warmed through and zucchinis still have a little bite to them.
7. Garnish with fresh oregano leaves, a drizzle of olive oil and season with salt and pepper.

Recommended Bessemer Cookware?

For this recipe, we recommend you use the Bessemer Teal Cast Aluminium Casserole Dish 28cm as featured in this recipe for best results!