Flavor-Packed Garden Vegetable and Chicken Casserole
This casserole combines juicy chicken with garden-fresh vegetables for a wholesome, protein-packed meal ready in no time.
Equipment
- Lightly greased pan
Ingredients
- 2 teaspoons peanut oil
- 2 pounds chicken drumettes
- 1 garlic clove minced
- ½ medium-sized leek sliced
- 2 carrots sliced
- 1 cup cauliflower florets
- 1 tablespoon all-purpose flour
- 2 cups vegetable broth
- ¼ cup dry white wine
- 1 thyme sprig
- 1 rosemary sprig
Instructions
- Preheat Air Fryer: Preheat your Air Fryer to 370°F (190°C).
- Cook Chicken: Drizzle the chicken drumettes with peanut oil and cook them in the Air Fryer for 10 minutes.
- Prepare Pan: Transfer the cooked drumettes to a lightly greased pan.
- Add Vegetables: Add the minced garlic, sliced leeks, carrots, and cauliflower florets to the pan with the chicken.
- Mix and Pour: In a bowl, mix the flour with vegetable broth, dry white wine, thyme, and rosemary.
- Pour this mixture over the chicken and vegetables.
- Finish Cooking: Place the pan in the Air Fryer at 380°F (193°C) and cook for an additional 15 minutes.
- Serve: Once cooked, remove from the Air Fryer, discard the herb sprigs, and serve warm.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vegetable and chicken casserole with a dry white wine, such as Sauvignon Blanc or Chardonnay. These wines complement the herbal and savory notes of the dish.
Nutritional Information
Calories: 333 kcal | Carbohydrates: 5.4 g | Protein: 50 g | Fat: 10.7 g | Fiber: 2 g | Sugar: 1.2 g | Salt: 700 mg
