How to Make Chicken Casserole (Casserole tat-Tiġieġ) | Oven-Baked in a Glass Casserole

white wine

🥗Healthier: chicken broth

💰Cheaper: water + vinegar

Chicken broth adds flavor without alcohol.

chicken pieces

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes provide more nutrients.

Heat olive oil in a large oven-safe glass casserole dish or pot.

Brown chicken legs on all sides until golden. Remove and set aside.

Add sliced onion and cook until soft. Add garlic and sauté for 1 minute.

Add raw potatoes, raw carrots, peas, and long beans. Mix gently to coat in oil and onion flavor.

Stir in kunserva and tomato pulp. Pour in white wine and simmer briefly. Add spices, salt, pepper, and bay leaf. Add a little water or chicken stock if needed.

Place browned chicken back into the casserole. Add cooked mushrooms on top. Cover with lid or foil.

Preheat oven to 180°C / 350°F. Bake covered for 1 Hour 30 minutes until chicken is tender and vegetables are cooked.

Cooking Techniques

Equipment Needed

Spice Level: