This Creamy Sun-dried Tomato Chicken Casserole (GF) is a delicious meal that is full-of-flavour and the chicken is tender, moist and falls off the bone! ...and it is gluten free and dairy free too!

Whether you have lots of people to feed, the weather has turned cooler or you just love the comfort of a big serve of a home-cooked casserole... then this recipe is for you!

I think what makes this recipe a hit, is that the chicken ends up being so tender, the meal is creamy (without the cream) and it is full-of-flavour because of the sun-dried tomatoes.

This recipe is dairy free, gluten free and Paleo!

When you take a bite of this delicious meal is tastes like it is a recipe that is really difficult to make, with lots of steps. ....but you don't really need to do too much! (...that is always a bonus... right!) 😉

We serve this Creamy Sun-dried Tomato Chicken Casserole (GF) with rice, so that is soaks up the creamy goodness and we also sprinkle it with a good dose of sliced basil when serving.

The tip to this recipe is making it in a Dutch Oven or Cast Iron Pot...but I hear you ask....what is a Dutch Oven?

What is a Dutch Oven or Cast Iron Pot

A Dutch Oven is a thick-walled cooking pot made of heavy cast-iron and has a heavy and tight-fitting lid.

Originally the Dutch Oven was made in the Netherlands and that is where it received its name 'Dutch Oven' but around the world it has many names including in South Africa - a Potjie and in France - Cocottes. The term 'Casserole' means pot in french.

The cast-iron means that the pot will hold heat really well and creates a steady and even temperature. Some are lined with enamel to make them easier to clean and look after.

I think the best part about a Dutch Oven or cast iron casserole dish is that you are able to brown the meat in it and then place it in the oven to finish the cooking. This means that the meat has a wonderful browned look as well as the meat being tender, soft and delicious!

Just a tip...

These pots can be heavy and the pot and lid heats up....so much sure you always use thick heavy oven mits and have a board ready and waiting for when you take the dutch oven out of the oven.

How to make the Creamy Sun-dried Tomato Chicken Casserole (GF)

(see recipe below for the ingredients)

In a bowl add in the potato or tapioca starch, salt, and pepper and mix
Add the chicken thighs to the potato or tapioca starch mixture and coat the chicken pieces until fully coated.
In the dutch oven add in the olive oil and bring to a medium heat and then add the chicken. It is best to do it in small batches, I do four pieces at a time and brown the chicken on each side. When the chicken is all browned, remove it and set it aside on a plate and cover with foil.
Add in 1 tablespoon of the olive oil to the pan and heat to medium/high. Add the sliced onion and sauté for 2 minutes. Then add the sun-dried tomatoes, garlic, italian seasoning and the red chilli flakes and sauté for a minute.
Then add in the coconut milk and chicken stock and bring it to the boil.
Add the chicken back into the sauce and layer the onions and tomatoes over the top of the chicken. (Tip - It is best to make sure all the chicken is covered with the sauce, so layer the chicken in a single layer.)
Place on the dutch oven lid and using oven mits, place it in the oven. Cook for 45 minutes at 200ºC or 380ºF and then reduce the temperature down to 180ºC or 350ºF and cook for another 20 mins
Using oven mits, remove from the oven. (Please remember the Dutch Oven is heavier than a normal oven dish) and when serving, top with shredded/sliced basil.

Recipe for Creamy Sun-dried Tomato Chicken Casserole (GF)

Creamy Sun-dried Tomato Chicken Casserole (GF)

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Prep time

20 mins

Cook time

65 mins

Total time

1 hour 25 mins

This Creamy Sun-dried Tomato Chicken Casserole (GF) is a delicious meal, that is cooked in a Dutch Oven, is full of flavour and the chicken is tender, moist and falls off the bone! ...and it is gluten free too!

Author: www.sparklesintheeveryday.com

Recipe type: casserole

Serves: 4

Ingredients

8 chicken thighs with the bone
¼ cup potato starch or you could also use tapioca starch
1 tablespoon salt
1 teaspoon cracked black pepper
3 tablespoons of olive oil
1 onion - sliced thinly
¾ cup sun dried tomatoes
1 tablespoon of minced garlic
1 teaspoon of oregano
1 teaspoon of thyme
1 teaspoon of red chilli flakes
1 can (400g) of coconut milk
1 cup of GF chicken stock
Fresh basil - shredded or sliced

Instructions

In a bowl add in the potato or tapioca starch, salt, and pepper and mix
Add the chicken thighs to the potato or tapioca starch mixture and coat the chicken pieces until fully coated.
In the dutch oven add in the olive oil and bring to a medium heat and then add the chicken. It is best to do it in small batches, I do four pieces at a time and brown the chicken on each side. When the chicken is all browned, remove it and set it aside on a plate and cover with foil.
Add in 1 tablespoon of the olive oil oil to the pan and heat to medium/high. Add the sliced onion and saute for 2 minutes. Then add the sun-dried tomatoes, garlic, italian seasoning and the red chilli flakes and saute for a minute.
Then add in the coconut milk and chicken stock and bring it to the boil.
Add the chicken back into the sauce and layer the onions and tomatoes over the top of the chicken. (Tip - It is best to make sure all the chicken is covered with the sauce, so layer the chicken in a single layer.)
Place on the dutch oven lid and using oven mits, place it in the oven. Cook for 45 minutes at 200ºC or 380ºF and then reduce the temperature down to 180ºC or 350ºF and cook for another 20 mins
Using oven mits, remove from the oven. (Please remember the Dutch Oven is heavier than a normal oven dish) and when serving, top with shredded/sliced basil.