Provencal Chicken Casserole

Informations supplémentaires

35 min. | 828 kcal | easy | Family | Printable version

1. Setup Preheat the oven to 400°F. Cut the lemon into wedges. Remove the thyme leaves from the branches.

2. Cook the chicken In a baking dish, add the chicken thighs, cherry tomatoes, olives and lemon wedges. Add the Herbes de Provence, a drizzle of oil, salt and pepper. Mix well. Roast everything in the oven for 32-36 minutes. If you want a more browned chicken skin, broil for 3-4 minutes.

3. Setup Thinly slice the onions. Slice the bread in 2. Chop the garlic.

4. Make the soup In a pot, heat a drizzle of oil on medium. Cook the sliced onion, garlic, thyme and 2 tbsp. of sugar for 2-3 minutes. Add salt and pepper. Cover and cook for 8-10 minutes over low heat. Add the broth cube, Worcestershire sauce and 2.5 ^2P | 3.5 ^3P cups of water. Bring to a boil then simmer covered over low heat until ready to serve.

5. Cook the bread Place the bread slices on a baking sheet lined with baking paper. Add the cheddar on the bread. Bake in the oven for 10-12 minutes until the cheese is melted.

6. Plate your dish Serve the soup as a starter. Then serve the chicken with the bread. Bon appétit!

2unitYellow Onion(s)

1unitBeef Broth Cube(s)

15mlWorcestershire Sauce

1unitThyme

100gMild Cheddar

2unitChicken Legs

200gCherry Tomatoes

60gGreen Olives

2unitCiabatta Bread

2unitGarlic Clove(s)

1unitLemon

3gDried Herbes de Provence

What you need baking dish, pot, sheet pan

828 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 65g

22%

fat 44g

68%

cholesterol 186mg

62%

fiber 7g

28%

protein 44g

saturated 14g

70%

sodium 1183mg

49%

sugar 24g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg