When we were young, and whenever we were sick, my grandmother would make this dish for us. It was her somewhat heartier version of chicken soup. To this day I still make this casserole whenever I’m in need of a generous dose of comforting soul food.
Heat the olive oil in a large flameproof casserole dish over medium heat and fry the chicken pieces for 2-3 minutes on each side, or until they are lightly golden. Remove the chicken from the casserole dish, then remove the dish from the heat.
Place half of the vegetables in the casserole dish along with the fresh herbs, wine and stock. Arrange the chicken on top of the vegetables and then add the remaining vegetables.
Cover the dish with a lid and
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