Greek Style Chicken Casserole created with Vitromax Cookware

Name: Greek Style Chicken Casserole created with Vitromax Cookware
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8
Ingredients: 8 chicken drumsticks; 1 large onion, diced; 4 tablespoons extra virgin olive oil; 2 cloves garlic; 2 large shallots; 1/2 cup apple cider vinegar; 1/2 cup chicken stock; 1 400g can diced tomatoes; 1/2 teaspoon cinnamon; 2 teaspoons salt; 2 teaspoons black pepper; 170g kalamata olives; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh oregano, chopped

Ingredients

8 chicken drumsticks
1 large onion, diced
4 tablespoons extra virgin olive oil
2 cloves garlic
2 large shallots
1/2 cup apple cider vinegar
1/2 cup chicken stock
1 400g can diced tomatoes
1/2 teaspoon cinnamon
2 teaspoons salt
2 teaspoons black pepper
170g kalamata olives
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped

Method

Pre-heat oven to 130°C
Place chicken drumsticks on a tray, season with salt and pepper on both sides.
Set a 3L Vitromax round casserole dish over a medium heat and add olive oil and onion. Cook for 3-4 minutes or until soft. Add in the garlic and shallots and cook another 2 minutes.
Increase heat to high, add the chicken drumsticks and toss through the onion mixture. Add apple cider vinegar and simmer for 3 minutes.
Pour in the chicken stock, tomatoes, cinnamon, salt, pepper, olives, rosemary and oregano. Gently combine with a spoon and bring to boil.
Cover and place into oven for 2.5 hours, until chicken is tender.
Serve with rice or mashed potatoes.