Michael Bonacini uses chicken thighs, a cheap but flavourful cut of meat, in this savoury dish.

Country Style Chicken Casserole

6 chicken thighs, drumsticks removed
6 pearl onions
1 medium carrot, coarsely diced
1 stick celery, coarsely diced
2 cloves garlic, minced
Sprig rosemary
2 tbsp tomato paste
2 cups button mushrooms
Splash sherry
Splash sherry vinegar
1 medium can tomatoes, chopped
Salt & pepper to taste

1)    In a shallow casserole pan over medium-high heat, sear the chicken thighs, skin-side down, and season with salt and pepper.  Remove from pan and set aside. 
2)    In the same pan, add the pearl onions, carrot and celery, and sauté over medium-high heat using the residual chicken fat to brown lightly. 
3)    Next, add the minced garlic and fresh rosemary.  Continue to sauté for an additional 2 -3 minutes. 
4)    Add the tomato paste and stir thoroughly. 
5)    Then add the mushrooms, sherry and sherry vinegar.  Simmer gently and stir.
6)    Next, add the canned tomatoes and season with salt and pepper.
7)    Add back the chicken thighs, skin-side up, and bake in a preheated oven at 340°F – 360°F for 12 – 18 minutes, until the chicken thighs are cooked and tender. 

Serves 2.

Note: you may wish to baste the chicken thighs every 3-4 minutes during cooking, or cover with a lid for the last 5 or 6 minutes.

Recipe courtesy Michael Bonacini

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