Description
Nothing better than some juicy, tender, fall off the bone chicken! Serve Greek chicken casserole with some crusty sourdough bread to mop up all that delicious sauce!
Ingredients
Scale
- 1 chicken, cut into portions
- 1 red onion, finely chopped
- a glass of hot water
- juice of 1 1/2 lemon
- 1 tbsp mustard
- 1 clove of garlic, chopped
- 6–7 peppercorns
- 5–6 tbsps olive oil
- 1 tsp dried oregano
- salt and pepper to taste
Instructions
- To prepare this Greek chicken casserole recipe, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured.
- Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
- Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
- Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavour.
- Serve with some basmati rice or potatoes. If you choose to serve with rice, lift up the flavor by adding 2-3 tbsps of the chicken juices into the boiling rice.
Nutrition
- Serving Size: 1 portion
- Calories: 459kcal
- Sugar: 1.2g
- Sodium: 483mg
- Fat: 39.1g
- Saturated Fat: 9.3g
- Unsaturated Fat: 0g
- Trans Fat: 26.8g
- Carbohydrates: 3.3g
- Fiber: 0.6g
- Protein: 23.9g
- Cholesterol: 94.2mg
Keywords: Greek Lemon Chicken Casserole