A wholesome casserole, full of flavor. Serve with gluten free pasta, rice, marinated zucchini noodles (see recipe below) and/or the Parmesan Muffins I posted a few weeks ago.

Serves 4

500 g free-range organic chicken, cut into pieces
Olive oil

3 carrots, thick slices
100 g root celery, cut into pieces about the same size as the carrots
5 shallots, chopped
Olive oil

1 clove of garlic, crushed

800 grams of peeled, canned cherry tomatoes in its juice
2 bay leaves
1 chicken bouillon/stock cube
50 ml lemon juice
1 tbsp balsamic vinegar
1 tsp dried oregano
1 tsp dried thyme
Salt and black pepper

6 slices Serrano ham, cut into smaller pieces
Fresh thyme for decoration

1. Fry the chicken in a bit of oil until colored, set aside
2. Sautee the carrots, shallots and celery. When done, add the garlic and sauté for another minute.
3. Add the tomatoes, bay leaves, lemon juice, balsamic vinegar, spices and let simmer for 15 minutes.
4. Add the chicken and simmer another 10 minutes, or, until the chicken is done.
5. Add the ham and simmer 2-3 minutes.
6. Sprinkle some oregano on top.

Marinated Zucchini Noodles

These noodles are quick and easy to make and simply delicious. I like to marinate them a little more than 30 minutes – this way the zucchini has time to soften and the flavor of the marinade penetrate the dish.

3 medium size zucchinis
2 tbsp of white wine vinegar
4 tbsp olive oil
Salt and black pepper

1. Whisk the marinade.
2. Using a spiralizer, create the noodle like threads of the zucchini.
3. Pour the marinade over the zucchini and let stand for +30 minutes.