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Mama’s Emotional Rescue Casserole

This recipe is one that came to me via my Mum. It’s the one thing I love to cook when I feel like going home, or being around my family (BIG on family) when they are not there, I can cook this and it smells, tastes, feels like being home. It’s a dish I always have post tours, especially in winter. The measurements are all approximate ‘cos it’s a ‘feel’ thing!

Ingredients

Scale

12 tablespoons very good quality olive oil
2 chicken breasts, cut into 2 cm pieces
3 drumsticks
3 thighs
A couple of chicken wings – to make it fly!
140g tomato paste – or fresh tomatoes, roughly chopped
2 cloves of garlic, crushed
12 brown onions, peeled and chopped any way you like
Fresh sprigs of rosemary, thyme and parsley

Herbamare seasoning
350 ml of white wine (that’s about half a bottle, if you need more liquid add chicken stock if handy)
1 cup mushrooms, sauteed – optional

Instructions

  1. Preheat oven to 180 C.
  2. Heat oil in a have based casserole dish. Add chicken pieces and cook over a moderate heat until brown.
  3. Remove chicken and set aside while you add tomato paste to the browning juices in the same pan.
  4. Add onions, garlic, herbs and Herbamare to taste, then add white wine.
  5. Cook it to a good brew, then add the browned chicken and let it simmer on a low heat for about ten minutes.
  6. Place  into oven and cook for 1 hour.
  7. Add some sauteed mushrooms on top.
  8. Add a sprinkling of parsley and serve it with a yummy butter lettuce salad.

 

Notes

 

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