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Spanish Chicken Casserole

It’s that time of year again when we are craving hearty, slow-cooked entrées to warm the chilly evenings. This casserole is the remedy and it’s super healthy to boot! The combination of orange and sherry is magical, then add meltingly soft onions and tender button mushrooms: mere chicken thighs are transformed and you will be transported to the coast of Spain!

Spanish Chicken Casserole

3 tbs. olive oil
2 onions, halved and sliced
8 skinless, boneless chicken thighs
1 tbs. all-purpose flour, seasoned with salt and pepper
10 fl. oz. chicken stock
grated zest of 1 orange
juice of 2 oranges
5 fl. oz. sherry
1 tbs. Worcestershire sauce
10 oz. button mushrooms, halved or quartered if large
2 tbs. freshly chopped parley and steamed rice, to serve

Heat 2 tbs. of the oil in large, heavy pan and add the onions. Cook gently until lightly brown and soft, about 15 minutes. Transfer to a plate.

Toss the chicken in the seasoned flour. Heat the remaining oil in the pan, then add the chicken and fry until evenly browned. Pour in the chicken stock, onions and their juices, orange zest and juice, sherry, and Worcestershire sauce. Bring to a boil, then reduce the heat and simmer for 25 mins, until the chicken is tender.

Stir in the mushrooms and cook for 5 minutes more. Taste and season if needed. Just before serving, sprinkle with parsley and serve with rice.


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