A Chicken Casserole Recipe
For Red Wine Lovers...
Come Back Here, Chef!

Here’s a simple chicken casserole recipe for just about any occasion! With family, friends, - even a dinner party.

In response to many requests from friends, I created this recipe with red wine. Don’t worry - it won’t make you drunk! I can still hear my chef running, though.....

Baked in the oven, this yummy and delicious dish with tomato sauce and a marinade goes superbly with....well....you can find that out at the bottom of the page under my Chef's tips!

In the meantime, let's start this delicious dish!

Ingredients (Serves 6 red wines):

6 medium chicken legs
250 ml tomato sauce
100 ml red wine
150 ml of chicken broth
1 can of chickpeas
3 cloves garlic
2 - 3 anchovies,chopped
3 bay leaves
1 tablespoon of chopped parsley

Marinade:

1 teaspoon of pepper powder
2 teaspoons dried oregano
zest of 1 lemon
1 tablespoon of vinegar
3 cloves garlic
2 tablespoons oil

Directions:

Preheat oven to 240°C/464°F.

Mix marinade ingredients together well and smear some over chicken.

Heat a large skillet to medium. Sautée the chicken legs for about 2 - 3 minutes on each side.

Mix these ingredients well together: tomato sauce, red wine, broth, chopped anchovies along with the rest of the marinade.

Pour into a pot along with the chicken legs and bring to a boil for 2 - 3 minutes.

Now place everything into a casserole dish. Add drained chickpeas, garlic and bay leaves.

Make sure the sauce evenly covers the chicken. Place in oven, covered, for about 45 - 50 minutes.

Then uncover dish and bake for another 15 minutes. Over time, the sauce will thicken - it’ll be thicker at the the bottom than the top.

My Chef's Tips:

This yummy and delicious dish with tomato sauce and a marinade goes superbly with homemade fries or baked potatoes.

...and a salad!!!

Like my Chef says, no meal is complete without a salad - even a casserole dish!

¡Buen provecho!

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