Here's one delicious recipe that's absolutely wonderful during the winter months!
This recipes uses herbs de Provence. And that makes me think of the time I actually spent in the south of France. I remember it was always sunny. There were lots and lots of trees. When I went on walks, there was always the fresh smells of the flowers and plants along the way.
What could be better?! Good warm food on a cold day. Thoughts of warm spring and summer months coming up ahead….
So, even though it's winter time, I end up feeling good about everything! Don't you think that's worth it?
6 Slices Bacon
Chicken pieces (I prefer chicken thighs – 6 pieces)
About 4 medium onions, cut into small pieces
8 large carrots, roughly sliced
Celery (optional), about 6 - 7 stalks sliced
3-4 mushrooms (optional)
½ bottle of red wine
About 5-6 cups of chicken broth
2 tablespoons dried herbs de Provence
Olives to taste (Kalamata or green)
Pre-heat the oven to 175°C/350°F.
Cook the bacon. When done, cut into bite size pieces.
Wash the chicken thighs thoroughly and dry with paper towels. Season with salt and pepper. Saute the thighs over medium heat a few minutes until lightly cooked. Set them aside for the moment.
In a large pot, over low to medium heat, saute the onions, carrots, celery and mushrooms until they are soft.
Add the red wine and boil 30 seconds. (Come back, Chef!)
Add the previously fried chicken. Then add the bacon, chicken broth, spices, and olives. Mix everything together.
Then put the chicken mixture in a casserole dish, and place in the oven.
Bake for 1 hour until tender and the chicken has a nice golden brown color.
Remove when done.
Casseroles in the wintertime are always best with sides!
When you’re ready, serve this casserole chicken recipe with roasted red potatoes, and your choice of salad or vegetables. Or both!
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