Slow Cooked Chicken Casserole with Harvestime All-in-one-Pot Mixed Vegetables
Ingredients
4 Bone-In, Skin-On Chicken Thighs
300 Grams One Pot Mix
1 Onion, Chopped
2 Cloves Garlic, Minced
1 Cup Chicken Stock
1 Can (400 Grams) Diced Tomatoes
1 Teaspoon Dried Thyme
1 Teaspoon Dried Rosemary
Salt And Black Pepper to Taste
2 Tablespoons Olive Oil
Servings
Approximately 4 servingsDirections
Cooking Time: 1 - 2 hours
Serves: 4
- Heat the olive oil in a large frying pan.
- Season the chicken thighs with salt and black pepper.
- Brown the chicken thighs on both sides in the hot oil, about 3 - 4 minutes per side, until they have a golden-brown crust.
- In the same pan, add the chopped onion, minced garlic, and celery. Fry for about 3 - 4 minutes until the vegetables start to soften. Then transfer this mixture to the large pot.
- Add the diced tomatoes (including the juice), chicken stock, dried thyme, dried rosemary, and the bay leaf to the pot. Stir to combine all the ingredients.
- Cover the pot and simmer on low heat for 40 - 60 minutes, add the Harvestime All-in-one-Pot Mixed Vegetables in the last 10 minutes of the cooking time.
- Once the chicken is tender and fully cooked, remove the bay leaf.
- Serve the Slow Cooked Chicken Casserole with Harvestime All-in-one-Pot Mixed Vegetables hot in individual serving bowls.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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