Vermouth and Chicken Casserole

Submitted By:
superspark


Background Info:
Easy to make, the vermouth and chicken wine reduction make this one of the best casseroles I have made. No. of Servings:
4 Preparation time:
15min(s) Course:
Main Cooking time:
1hr(s) Cooking Instructions:
Pre-heat oven to 180oc.

Heat oil in a wok, add chicken and garlic and cook for 5 min. Then add the carrots and cook for a further 2min before adding the onion for another 2min.
Add the Wine Reduction, Chicken stock and Ratatouille, stir and transfer to oven proof casserole dish.
Add herbs, tomatoe puree and season. Stir, cover and place in pre-heated oven.

Boil potatoes in a pan for 5-10min (until slightly soft). Drain and add to casserole.

Return casserole to oven for 45min. Remove Bouquet Garni before serving.

Serve on pre-heated plates, great with fresh bread.