Crispy Greek Chicken Casserole with Creamy Lemon Sauce
Nothing better than some juicy, tender, fall off the bone chicken!
- 1 chicken, cut into portions
- 1 red onion, finely chopped
- a glass of hot water
- juice of 1 1/2 lemon
- 1 tbsp mustard
- 1 clove of garlic, chopped
- 6-7 peppercorns
- 5-6 tbsps olive oil
- 1 tsp dried oregano
- salt and pepper to taste
- To prepare this Greek chicken casserole recipe, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured.
- Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
- Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
- Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavour.
- Serve with some basmati rice or potatoes. If you choose to serve with rice, lift up the flavor by adding 2-3 tbsps of the chicken juices into the boiling rice.
Serve Greek chicken casserole with some crusty sourdough bread to mop up all that delicious sauce! Elements 1 chicken, cut into portions 1 red onion, finely chopped a glass of hot water juice of 1 1/2 lemon 1 tbsp mustard 1 clove of garlic, chopped 6-7 peppercorns 5-6 tbsps olive oil 1 tsp dried oregano salt and pepper to taste Method To prepare this Greek chicken casserole method, divide the chicken into 8 portions (leave the skin on), rinse and pat dry using a paper towel.
Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly coloured. Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
Pour into the pan along with the rest of the elements, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
Traditionally Greek chicken casserole is cooked without colouring, and looks more like boiled chicken. Personally I prefer it crispy. if you do too, after preparation the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin taste.
If you choose to serve with rice, lift up the taste by adding 2-3 tbsps of the chicken juices into the boiling rice.