Nannini Chicken Casserole
by Tavolino
A hearty, Mediterranean-inspired chicken casserole with potatoes, refined with a sweet and spicy marinade and aromatic herbs.
Ingredients
- Olive oil 3 tbsp
- Honey 1 tbsp
- Soy sauce 3 tbsp
- Chili sauce 3 tbsp
- Cranberries 1 tsp
- Ketchup 3 tbsp
- Chicken breast fillets 4
- Potatoes 800 g
- Garlic cloves 2
- Onion 1
- Tomatoes 3
- Rosemary 2 tsp
- Thyme 1 tsp
- Chicken broth 250 ml
Preparation
- 1
For the marinade, mix 3 tbsp olive oil, 1 tbsp honey, 3 tbsp soy sauce, 3 tbsp chili sauce, 1 tsp cranberries, and 3 tbsp ketchup.
- 2
Wash 4 chicken breast fillets, pat dry, and let marinate overnight.
- 3
Preheat the oven to 200°C (top/bottom heat).
- 4
Peel 800 g potatoes and halve or quarter them depending on their size.
- 5
Peel and press 2 garlic cloves. Peel 1 onion, quarter it lengthwise, and slice into strips.
- 6
Cut 3 tomatoes into eighths, remove the seeds, and roughly dice the flesh.
- 7
Lightly brown the potatoes in a pan with a little oil for approx. 15 min.
- 8
Add the onions, garlic, 1 tsp rosemary, and 1 tsp thyme to the potatoes and sauté briefly.
- 9
Transfer the potato mixture into a casserole dish.
- 10
Arrange the marinated meat with the remaining marinade on top of the potatoes.
- 11
Bake the casserole in the preheated oven for 15 min.
- 12
Pour in 250 ml hot chicken broth, then distribute the tomatoes and the remaining 1 tsp rosemary on top.
- 13
Continue baking the casserole in the oven for another 30 min.