A hearty, one pan chicken casserole that is healthy and SO tasty!! Gluten-free, dairy-free and really easy to make!
- 3 tbsp coconut oil
- 1 whole chicken
- 2 tbsp gluten free flour , heaped
- 1 tsp Himalayan pink salt
- 1 tsp ground black pepper
- 2 tsp Italian herb mix , I use "Simple Truth Italian Rub"
- 3 onions , sliced into quarters
- 3 large cloves garlic , finely chopped
- 250 g button mushrooms , or mushrooms of choice, sliced
- 1 cup coconut milk
- 2 cups chicken broth , low sodium
- 2 tbsp cornflour , dissolved in a little chicken broth
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Preheat oven to 250°C (482°F).
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In a large casserole dish (I like to use a metal one, but ceramic is fine), heat the coconut oil in the oven for 10 minutes.
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Slice chicken into 8 pieces - legs, thighs, breasts (you can slice these in half) and wings, discard back-bone.
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In a large bowl, mix the flour, salt, pepper and herbs together. Toss the chicken pieces in the flour. Take the casserole dish out of the oven and carefully toss the chicken pieces in the hot oil (it should simmer), place back in the oven for 10 - 12 minutes or until golden.
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Reduce oven temperature to 160°C (320°F).
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Stir in onions, garlic, mushrooms, coconut milk, chicken broth, cornflour mixture and any left-over seasoned flour mixture to the casserole and bake in the centre of the oven with the lid on for 45 minutes
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Uncover and continue to cook for a further 15 - 20 minutes or until sauce is thick and chicken is golden-brown, cooked through and fall-off-the-bone-tender!
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Serve hot with brown rice, lentils or quinoa (or a mixture of all three like I did!) and a side of veggies or salad. ENJOY!
