Chicken, mushroom and green olive casserole recipe
Serve the casserole with the chili potato and garlic flat bread. And if you fancy, add a big spoon of Greek yogurt.
Ingredients
- 1 Large onion chopped
- 2 Large carrots chopped
- 2 oz Butter (or 3 tbsp olive oil)
- 4 Chicken breasts, each cut into 4
- 3 Cloves of garlic chopped (2 for the casserole, 1 for the garlic butter)
- 1 tsp Flour
- 2 tsp Ground cumin
- 2 pints Pre-mixed chicken stock
- 1 tsp Dry oregano
- 1 Punnet whole button mushrooms
- 100 g Pitted green olives
- 300 g Jersey potatoes
- 3 Green chilies deseeded and finely chopped
- 2 tbsp Red vinegar
- 1 pinch Ground pepper
- 1 Bunch mint, chopped
- 2 tbsp Olive oil
- 150 g Feta cheese
- 200 g Natural Greek yoghurt
- 4 Lebanese flat bread
- 3 oz Garlic butter
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Add the oil or butter to a pan to heat, before adding the chopped onion and carrots and leave to fry for two minutes. Stir in the chicken and chopped garlic, and add the 1 tsp of flour cook for 30 seconds. Add the cumin and pour over the stock. Add the oregano and whole Mushrooms. Cover with lid bring to boil and cook on steady boil for 25mins. Finish with green olives.
- While the casserole is cooking, wash the potatoes and cut them into halves, before boiling them in salted water till soft.
- While Chicken and potatoes are boiling, chop the chilies and add them to a bowl with the vinegar and ground pepper. Chop the fresh mint and add it to the bowl with 2 tbsp olive oil and break the feta into the mix
- Once cooked, strain the potatoes and pour the mint, chili and feta mix over them. Warm the flat bread in a frying pan brush with garlic butter.
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