I simply love this casserole, it's SO easy and SO delicious. The chicken is succulent, the sauce delicious and EVERYONE loves it. By everyone, I mean even the picky eater eats this up! All you have to do is sprinkle it with spices, olive oil and lemon juice, put it in the oven and relax in front of the TV for an hour while it cooks. Honestly, what more could you ask for?
Chicken Casserole with Lemon, Garlic and White Wine.
1 large or 2 small chickens, cut up into 8 pieces.
3 lemons, quartered
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon cayenne pepper
6 cloves of garlic
2 medium onions, peeled and chopped into quarters
2 cups white wine
salt and pepper
1 tablespoon unsalted butter
1 tablespoon all purpose flour
Heat the oven to 425 F
Rub the chicken pieces with cumin, cinnamon, cayenne pepper, salt and pepper.
Refrigerate for a couple of hours if possible. Overnight is fine too if you're that organized!
Place the chicken in a baking dish, add chopped up onions, garlic cloves and lemon quarters, drizzle over olive oil.
Pour over the wine and sprinkle over the fresh parsley and a touch more salt and freshly ground black pepper.
Place into the oven and roast for about 50 minutes to an hour or until the chicken is beautifully browned.
Remove the chicken from the baking tray to a warm platter, cover with aluminum foil.
Mix the butter with the flour. Add one tablespoon of the chicken juices from the baking tray to the flour and butter mixture and thoroughly combine. Add the mixture back to the baking tray and chicken juices, bring to a simmer and stir until you have a thick sauce. Pour over the chicken.
Sprinkle with fresh parsley and serve - even to your pickiest eater.