This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium in this chickencasserole recipe by using less anchovy paste or by replacing it with the olives.
1 tablespoon olive oil
2 cups chopped onion (about 1 large)
2 tablespoons dried thyme
1 to 2 teaspoons black pepper
10 garlic cloves, minced
6 cups (1/2-inch) cubed red potato (about 2 pounds)
2 cups (1-inch) cut green beans (about 1/2 pound)
1/4 cup water
2 tablespoons anchovy paste or finely chopped olives
Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add potato; sauté 8 minutes or until potato begins to brown. Stir in green beans, water, anchovy paste, and tomatoes. Remove mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.
Prepared as directed, though the recipe does not specify which type of olives to use. I used green olives, but not sure it would matter, they were cut so small. The potatoes and beans were still a little crunchy after an hour in the oven. This is a very large amount for 4 people, easily making 6-8 servings for us. I could have used fresh thyme and I think it would be better, but probably won't make again as not that impressive. Actually much better the second day, warmed up, after the flavors have more time to meld. Served with warmed pita bread.
Searching for recipe for chicken thighs last night and found this one almost immediately; did minor changes, as in cooking it stovetop where it only took about 35 min, and using a farmers market fresh packet of snow peas, which I added about 3 min from plating, so they still retained a nice "crunch" factor. Doubled the thyme, using 1/2 when called for and adding the remainder about 20 min from end of cooking time. Also added a dash of red pepper flakes just before serving. Agree with other reviewers who suggest browning the chicken first for more flavor, but it's not a necessary step and does add to your total "hands on" time.
I was reading that many had a problem getting the potatoes done. The trick is to have them almost done before you add the tomatoes. I had heard this before, but one day recently I was making soup that called for potatoes and tomatoes. I was in a hurry and added the tomatoes sooner than I should have. I didn't think I would ever get those potatoes done. The acid in the tomatoes slows, if not stops, the cooking process (per Martha Stewart). I am a believer now.
I have fresh oregano growing so I used that instead of the thyme.
I wouldn't hesitate to serve this to anyone I know.
All you need with this is a glass of red wine and a crusty loaf of french bread.
This dish incredible, and even more so the next day. I altered the ingredients by adding a mixture of oregano and thyme, and by using one can, undrained, of fire roasted diced tomatoes. This has become my new favorite casserole!
This was a bit of a production to put together, but once it was in the oven, your work is done. I browned both the potatoes and the chicken first, and used oregano as others suggested. I might try the thyme next time, or use a little less oregano as I thought it was a bit overwhelming. I used 4 cups potatoes, which was plenty, and kalmata olives since one guest didn't like anchovy paste. I think you could omit the potatoes, and serve it with mashed. Everyone enjoyed it and I would definitely make it again .
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