Greek Chicken Casserole With Feta And Prosciutto - cooking recipe

Ingredients

6 skinless chicken drumsticks
cooking spray
1 onion, cut into thin wedges
2 garlic cloves, crushed
100 ml dry white wine
400 g diced tomatoes
60 g olives (pitted and marinated)
1 tablespoon red wine vinegar
50 g prosciutto
1/2 cup chopped fresh flat-leaf parsley
60 g low-fat feta

Preparation

Preheat oven to 180\u00b0C.
Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
Coat the onion with cooking oil spray and cook over a low heat until soft.
Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
Remove casserole from the oven and stir the parsley through.
Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.