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Spicy chicken casserole

With Lauraine Jacobs

Prep time 30 minutes
Cooking time 1 hour
Serves 4-6
Cost: around $20 if chicken on special and cheap wine, but maybe $30 if top ingredients are used.


1 whole organically raised chicken
3 tbsps flour
Salt and pepper
4 tbsps extra virgin olive oil
Knob of butter
1 onion, finely chopped
1 tsp ground cumin
1 tsp ground coriander
Pinch of ground chilli
2 medium fennel bulbs, cut into quarters
2 potatoes, peeled and cut into 6cm chunks
1 cup white wine
1 cup Essential Cuisine chicken stock
5-6 sprigs fresh rosemary
2 tbsps chopped parsley


Pre-heat the oven to 190C.

Cut the chicken into eight pieces; legs, wings, breast as shown.

Dust the chicken pieces with the flour, seasoned with salt and pepper. Heat the olive oil in a heavy casserole dish, add the butter and brown the chicken well on all sides. Remove to a plate.

Meanwhile, in a separate deep casserole dish fry the onion gently for about 4-5 minutes until it is golden and soft. Add the fennel and potatoes and toss well together over the heat. Add the wine, stock and rosemary sprigs, with the chicken pieces and bring this to a simmer. Cover with the lid, and place the dish in the oven and bake for 50 minutes to one hour. The chicken should be starting to fall from the bone.

To serve scatter over chopped parsley and accompany with a steamed green vegetable. Serves 4.

(TX: 25 July 2011)