Lemon Chicken Italian Casserole

INGREDIENTS

1/3 cup (80 ml) of flour

3/4 c. tsp (4 mL) salt

3/4 c. tsp (4 mL) ground black pepper

16 high boneless chicken thighs, skin removed and fat (about 2 lbs / 1 kg in all)

1/4 cup (60 ml) olive oil

3 finely chopped onions

3 carrots, diced

2 stalks celery, diced

4 cloves garlic, chopped finely

2 c. tsp (10 mL) grated lemon zest

1 diced tomatoes (28 oz / 796 ml)

1 cup (250 ml) dry white wine

1/4 cup (60 ml) of fresh Italian parsley, chopped

1 bay leaf

gremolata (see recipe) (optional)

gremolata

1/4 cup (60 ml) of fresh Italian parsley, chopped

1 c. to tab (15 mL) grated lemon zest

3 cloves garlic, chopped finely

PREPARATION

1. In a shallow dish, combine flour and 1/4 tsp. tsp (1 mL) each salt and pepper. Put the chicken pieces in the flour mixture and turn to coat the (shake off excess). In a large skillet or a large casserole, heat half the oil over medium-high heat and brown chicken, in batches if necessary. Reserve the chicken to a plate.

2. Degrease the skillet and heat the remaining oil over medium heat. Add onions, carrots, celery, garlic and lemon zest and cook, stirring occasionally, for about 10 minutes or until the vegetables begin to brown. Add tomatoes, white wine, parsley, bay leaf and remaining salt and pepper. Bring to boil. Add chicken booked on preparing vegetables, cover and simmer 20 to 25 minutes or until chicken is no longer pink inside.

3. Using a slotted spoon, remove the chicken pieces in a baking dish. Bring sauce to a boil in pan and boil, stirring constantly, for 8 minutes or until it has thickened. Remove bay leaf. Pour the sauce over the chicken in the dish.

4. Cover the dish with foil and bake in preheated 350 ° F (180 ° C) for 30 minutes or until casserole is bubbly. Serve with gremolata, if desired.

Gremolata

1. In a small bowl, combine all ingredients. Cover and refrigerate until ready to use. (You can prepare gremolata in advance. It will keep for up to 2 days in the refrigerator.) Makes 1/4 cup (60 ml).

Version weeknight

Frozen before baking. Thaw in the refrigerator the night before and increase the cooking time to 30 minutes oven. Omit gremolata and serve the chicken noodles ofufs. Serve with steamed broccoli.

Version reception

Put the mixture into a serving dish and sprinkle with gremolata. Serve with rice or risotto and sautéed spinach.

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