Golden Harvest Chicken Casserole
 
 
Author:
Ingredients
  • 6 lbs chicken, cut into pieces
  • ½ cup flour
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ cup + 2 tablespoons vegetable oil
  • 2 gloves garlic, minced
  • 1 large onion, diced
  • 1 cup sliced celery
  • 1 small green pepper, cut in strips
  • 8 oz. mushrooms, sliced
  • 1 teaspoon thyme
  • ⅛ teaspoon cayenne
  • 1 bay leaf
  • 1 can (19 oz.) tomatoes
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • 8 oz. (225 grams) frozen, uncooked, peeled and deveined shrimp (optional)
  • Parsley for garnish
Instructions
  1. Combine ½ cup flour, 1 teaspoon salt, and ¼ teaspoon pepper in a plastic bag
  2. Add chicken pieces to plastic bag and shake until each piece is coated
  3. Once all chicken is covered, set aside seasoned flour
  4. Add 1 cup vegetable oil to a large frying pan and brown flour-covered chicken and then place in 13 x 9 inch casserole dish
  5. Saute onion and garlic in 2 tablespoons of oil until soft before adding celery, green pepper, and mushrooms. Saute until crisp-tender
  6. Combine 1 teaspoon salt, ¼ teaspoon, and 2 tablespoons reserved seasoned flour, thyme, cayenne, and bay leaf. Add to sauteed vegetables and toss until coated
  7. Combined canned tomatoes, white wine, and tomato paste, and add to vegetables, heat to boiling, stirring occasionally, and pour over chicken in casserole dish
  8. Bake at 350F for 25 minutes, covered
  9. Add shrimp, cover, and bake for another 20 minutes or until chicken is cooked through
  10. Garnish with parsley and serve with rice
Recipe by Meraki Lane at https://www.merakilane.com/golden-harvest-chicken-casserole-recipe/