Chicken thighs with green vegetables casserole

Chicken thighs with green vegetables casserole

That post is publish way too late, I mean, I should have publish it couples of months earlier.

As I told you before (my myriads followers, Ha ha ha). We have relatively big vegetable garden, including big polytonal. During the summer we have plenty of (among other vegetables), sweet pea, onions, garlic and turnip. So it was inevitable that I will use this Ingredients extensively for my cooking.

Enough talking, lets cook the Chicken thighs with green vegetables casserole


6 Skinless chicken thighs.

2 Onions, half and sliced.

1 Turnip cut into wedges, no too thin.

3 Garlic cloves, sliced.

2 Medium size zucchini cut into fingers.

1/3 White cubage, core cut away and roughly shreds.

3-4 Cups sweet pea (I used the old, end of the season, tough sweet pea).

1 Tablespoon turmeric .

Olive oil.

1 Overload tablespoon dry tarragon (fresh is better).

500ml Chicken stock.



Sauté the onions in a heavy skillet for 15 minutes. Add the zucchini, garlic, cubage and sweet peas to the skillet and mix well to coat the vegetables in the oil. Cook for several minutes farther.

Take the vegetables out and set aside.

Brown the thighs on all sides. Add back the vegetables, add the spices and mix.

Add the chicken stock and bring to the boil. Simmer for several minutes, cover and pot in the oven on 180 degrees C for one hour, + little bit more if needed.

That it.

Share this post FacebooktwitterpinterestFacebooktwitterpinterest

Leave a Reply

Your email address will not be published. Required fields are marked *