I heart my kitchen, especially first thing in the morning when it's still clean and the morning light touches everything so softly. I love to just stand in there surrounded by my pretty things drinking my morning cup of tea thinking about the day ahead........life does not get anymore perfect than that, does it?
Wherever we have lived we have been blessed with beautiful rustic kitchens and by rustic I mean, usable! Our current house we bought in 2009 and I remember when I first saw the kitchen the walls were painted in an awful khaki colour with a suede effect.....I remember thinking, "How could you even feel like eating!".......but we looked past that, bought it anyway and painted every wall in the house a milky white! (Did I mention that the lounge room was orange and lavender and the second bedroom, the darkest in the house, was painted a deep navy blue. We called it the cave).....The kitchen has been my favourite room in the house ever since......which is a good thing since I love to cook! and your kids will love this casserole.....my kids can't get enough!
750g (approx) chicken drumsticks
750g (approx) chicken thighs
salt and pepper
1 onion, chopped
3 cloves of garlic,peeled and halved
3/4 cup white wine
1/4 cup water
10 cherry tomatoes from the vine
2 dried bay leaves
fresh thyme leaves, about 3 or 4 teaspoons
750g pumpkin, peeled and chopped into smallish chunks
300g green beans, topped and cut in half
1 tin of cannelini beans
how to make your kids casserole
Pop your oven on to 180C. Line a large baking dish with baking paper and pop it in the oven to keep warm until ready. Grab a large saucepan and pop about 1 tablespoon of olive oil in it. add salt and pepper to the chicken. Put your pot over high heat and brown off all the chicken. Make sure they don't burn. Set aside. Lower the heat and add the onion and garlic, cook until softened. Add the water and wine and get all the lovely bits from the base of the pan. Add the cherry tomatoes, bay leaves, thyme, some salt and pop the chicken back in. Bring to the boil. Transfer to the roasting pan you have in the oven. Cover with foil and bake for 20 mins. Add the chopped pumpkin and the cannelini beans and bake for 30 mins. Add the beans and cook for a further 10 mins. Serve with crusty bread to mop up the yummo juices!!!