Spanish chicken casserole

Ingredients

• 1 tablespoon olive oil
• 4 chicken drumsticks (600g)
• 4 chicken thigh cutlets (800g)
• 1 large brown onion (200g), chopped finely
• 4 medium potatoes (800g), quartered
• ½ cup (80g) toasted pine nuts
• ½ cup (80g) toasted blanched almonds
• 3 cups (750ml) chicken stock
• 1 cup (250ml) dry white wine
• 1/3 cup (80ml) lemon juice
• 4 cloves garlic, crushed
• 2 tablespoons fresh thyme leaves
• ½ cup coarsely chopped fresh flat-leaf parsley
• 500g baby green beans, trimmed

Preparation method

Preheat oven to 180°C/160°C fan forced.
Heat oil in large flameproof casserole dish; cook chicken, in batches, until browned.
Cook onion in same dish, stirring, until soft. Return chicken to dish with potato, nuts, stock, wine, juice, garlic, thyme and half the parsley; bring to the boil. Cover; transfer to oven. Cook about 1 hour or until chicken is cooked through.
Meanwhile, boil, steam or microwave beans until tender; drain.
Serve chicken with beans; sprinkle with remaining parsley.

Source:

http://food.ninemsn.com.au/recipes/ichicken/8346912/spanish-chicken-casserole