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Chicken Casserole recipe

8 pieces Drumsticks & thighs
500g Whole baby potatoes, washed
1 Cup white button mushrooms
1 Cup Green beans
Salt & pepper
1 heaped tablespoon Paprika

1 Tablespoon oil
1 large onion, grated
1 teaspoon freshly minced garlic
2 stalks leeks
2 tablespoons Tomato paste
2 Cups Chicken stock
2 tablespoons Knorr tasty Chicken soup powder
Few stalks thyme

Method
1. In a Casserole dish place the chicken with a skin facing up, nicely arranged veggies with the chicken. Crush black pepper and salt then sprinkle some paprika on top. Set aside

2. In a pot heat oil, sauté the onions until soft, add garlic and stir for a minute,leeks and continue to stir , put tomato paste and stir for another minute then pour stock and allow to boil for 2 minutes.

3. In a bowl dissolve soup powder with water to make a paste and add into the boiling stock mixture. Then pour over the chicken in the casserole dish, cover with a foil and cook in a 200degrees preheated oven for 30 to 40 minutes or until chicken is cooked through and sauce has thickened

Tips: if you don’t have liquid stock dissolve your knorrox stock cubes with boiling water

Serve with Bonnet rice or basmati

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