Our quick chicken casserole is packed full of the fresh flavours of lemon, thyme, wine, and potatoes and can be on the table in under an hour.
Ingredients
Method
1.Heat oil in a large casserole dish over medium heat. Add potato and onion, cut-sides down; cook for 1½ minutes each side or until browned. Add garlic and thyme; stir for 1 minute or until fragrant; remove vegetables and thyme from pan.
2.Make 3 deep cuts into the skin-side of each cutlet. Heat same pan over high heat; cook chicken, skin-side down, for 2 minutes, turn, cook for a further 2 minutes or until browned. Top with potato mixture.
3.Add lemon juice, wine and stock to pan; season well. Bring to the boil, reduce heat to medium; simmer, covered, for 10 minutes. Add tomatoes; cook for a further 5 minutes or until chicken is cooked through and potato is tender.
4.Remove from heat; stir in spinach. Serve casserole sprinkled with parsley, and accompany with crusty bread to mop up the cooking juices.
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