Spanish Chicken Casserole


3 tbsp olive oil
2 onions, sliced
8 skinless chicken thighs
1 tbsp gluten free/wheat free plain flour, seasoned with a little salt and pepper
290ml/½ pint chicken stock made from gluten free/wheat free stock cube is fine
grated zest of 1 orange
juice of 2 oranges
150ml/¼pt sherry
1 tbsp gluten free/wheat free soya sauce
20 pitted black olive
300g/10oz button mushrooms, sliced
2 tbsp fresh parsley, chopped

salt and freshly ground black pepper


Heat 2 tbsp of the olive oil in a large heavy pan and fry the onions for about 10 minutes until soft. Set aside on a plate.

Coat the chicken in the seasoned gluten free/wheat free flour. Heat the remaining 1 tbsp of oil in the pan and add the chicken and fry until evenly browned. Add the chicken stock, cooked onions, orange juice and zest, sherry and soya sauce. Bring to the boil and then reduce the heat, cover and simmer for about 25 minutes until the chicken is tender.

Stir in the mushrooms and cook for 5 minutes and then stir through the black olives and the chopped parsley. Serve with boiled rice and crisp green vegetables.