Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4
- - 1 tbsp oil
- - 8 chicken drumsticks
- - 1 onion, diced
- - 2 cloves garlic, crushed
- - 3 medium potatoes, peeled and chopped
- - 2 zucchinis, chopped
- - 1 carrot, peeled and chopped
- - ¼ cup plain flour
- - 1 x 500ml pack Campbell’s Real Stock-Chicken
- - 4 tbsp tomato paste
- - 2 tsp dried Italian herbs
1. Preheat oven to 220°C.
2. Heat oil in a large flameproof, ovenproof casserole dish over high heat. Add chicken and cook for a couple of minutes or until well browned on all sides. Add onion, garlic, potato, zucchini and carrot can cook for 2 minutes.
3. In a jug or bowl combine flour with Campbell’s Real Stock until evenly mixed. Stir in tomato paste and herbs then pour over chicken. Bring to the boil, stirring regularly. Cover and bake, for 30 minutes or until chicken is cooked through.