Italian Chicken Casserole

Ingredients:

8 chicken thighs

3 large potatoes, cut in thick slices

1 small onion, thinly sliced

250ml canned tomatoes, drained and chopped

5ml dried basil

2ml salt

2ml freshly ground black pepper

20ml olive oil

Flour

Butter to oil casserole dish

Chopped parsley to garnish

Method:

Preheat the oven to 180˚C.

Remove skin from the chicken, wash and pat dry. Season the chicken with salt and pepper and dredge with flour.

Lay the chicken in a single layer in a casserole dish oiled with butter. Arrange the potatoes in between the chicken so that they can soak up the juices. Cover with slices of onion and spoon the tomatoes over the top of the onions. Season with salt and pepper and sprinkle with dried basil. Drizzle the whole mixture with olive oil.

Cover the dish and bake in the oven for 30 minutes. Remove from the oven and stir the casserole. Return to the oven for another 30 minutes or until the potatoes and chicken are cooked through, basting regularly to keep everything moist.

Transfer the chicken to a serving dish, pouring all the vegetable gravy over the top. Garnish with parsley and serve.