Description
A hearty, one pan, whole-chicken casserole recipe that is as healthy as it is mouth-wateringly tasty!! GF, DF.
Ingredients
- 3 Tablespoons Coconut Oil
- 1 Whole Chicken
- 2 Tablespoons Gluten Free Flour, Heaped
- 1 teaspoon Himalayan Pink Salt
- 1 teaspoon Ground Black Pepper
- 2 teaspoons Italian Herb Mix
- 3 Onions, Sliced Into Quarters
- 3 Large Garlic Cloves, Finely Chopped
- ½ pounds, ⅞ ounces, weight Button Mushrooms, Or Mushrooms Of Choice, Sliced
- 1 cup Coconut Milk
- 2 cups Chicken Broth, Low-Sodium
- 2 Tablespoons Cornflour, Dissolved In A Little Chicken Broth
Preparation
Preheat oven to 250°C (482°F).
In a large casserole dish (I like to use a metal one, but ceramic is fine), heat the coconut oil in the oven for 10 minutes.
Slice chicken into 8 pieces – legs, thighs, breasts (you can slice these in half) and wings, discard back-bone.
In a large bowl, mix the flour, salt, pepper and herbs together. Toss the chicken pieces in the flour.
Take the casserole dish out of the oven and carefully toss the chicken pieces in the hot oil (it should simmer), place back in the oven for 10 – 12 minutes or until chicken is golden.
Reduce oven temperature to 160°C (320°F).
Stir in onions, garlic, mushrooms, coconut milk, chicken broth, cornflour mixture and any left-over seasoned flour mixture to the casserole and bake in the centre of the oven with the lid on for 45 minutes.
Uncover and continue to cook for a further 15 – 20 minutes or until sauce is thick and chicken is golden-brown and cooked through.
Serve hot with brown rice, lentils or quinoa (or a mixture of all three like I did!) and a side of veggies or salad.
