Main Meals
Thyme, chicken and baby vegetable casserole
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Wine/Spirit Pairing
Woolworths Reserve Chardonnay 2003 (Neil Ellis)
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 8 free-range chicken portions
- 2 tablespoons sunflower oil
- 1 sweet onion, finely chopped
- 1 stick celery, finely chopped
- 2 cups chicken stock
- 1 cup dry white wine
- 150-250 g whole baby carrots, peeled
- 150-250 g whole baby turnips, scrubbed
- 150-250 g whole baby parsnips, peeled
- 150-250 g baby leeks, split lengthways
- Handful of fresh thyme
- Sea salt and milled black pepper, to taste
- On the side:
- Thick garlic mayonnaise (optional)
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Preheat the oven to 190°C.
In a flameproof casserole, first brown the chicken portions in the hot oil. Remove and season.Reduce the heat and stir in the onion and celery, adding a little salt and a little more oil if necessary.
Cook gently until softened. Pour in the stock and wine and bring to a bubble. Add the chicken, prepared vegetables and thyme.Cover with a sheet or two of oiled greaseproof paper and the tight-fitting lid.
Bake for about 45 minutes or until all is tender.Check seasoning.
Serve in wide bowls, withspoons for the broth. If you like, add a dollop of mayonnaise.
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