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Crispy Greek Chicken Casserole with Creamy Lemon Sauce

Crispy Greek Chicken Casserole with Creamy Lemon Sauce

Posted in Beginner, Lemony specials!, Main Courses, Mainland Greece, Our hand picked recipes, Stews, Sunday family meal ideas, Weekend family meal ideas Originally published on Last updated on By


Nothing better than some juicy, tender, fall off the bone chicken.. Served with some crusty sourdough bread to mop up all that delicious sauce! Greek chicken casserole is a very easy to make dish with ingredients you already have in your fridge, perfect for a cozy family dinner. If you haven’t tried Greek chicken casserole before, you will be surprised by the deliciousness of such humble ingredients when combined and with so little effort!

Ingredients

  • 1 small chicken, cut into portions
  • 1 red onion, finely chopped
  • a glass of hot water
  • juice of 1 1/2 lemon
  • 1 tbsp mustard
  • 1 clove of garlic, chopped
  • 6-7 peppercorns
  • 5-6 tbsps olive oil
  • 1 tsp dried oregano
  • salt and pepper to taste



Instructions

  1. To prepare this Greek chicken casserole recipe, divide the chicken into portions (leave the skins on), rinse and pat dry using a paper towel. Heat a large pan on medium high heat; add the olive oil and the chicken and sauté for 2-3 minutes on each side, until slightly colored.
  2. Into a small bowl add a glass of hot water, the mustard and the lemon juice and mix.
  3. Pour into the pan along with the rest of the ingredients, put the lid on and turn the heat up. As soon as it comes to a boil turn the heat down and simmer for 50-60 minutes, until the chicken is cooked through and the sauce thickens.
  4. Traditionally, Greek chicken casserole is cooked without coloring, and looks more like boiled chicken. Personally I prefer it crispy; if you do to, when done cooking the chicken, transfer into a hot pan and fry each side, just a little bit for that crispy skin flavor.
  5. Serve with some basmati rice or potatoes. If you choose to serve with rice, lift up the flavor by adding 2-3 tbsps of the chicken juices into the boiling rice.

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