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Assunta’s recipe of the week
Recipe By: 
Cooking Time: 
1 hour
  • 4 to 6 chicken legs (wings can also be used)
  • 2 tbsp olive oil
  • 1/4 cup Plain Flour
  • good pinch of salt & pepper,
  • chilli flakes (optional)
  • 1 leek (white part only thinly sliced (can be substituted with white onion)
  • 1 celery stalk cut into 2 (to be removed before serving)
  • 1 large carrot diced
  • 1 zucchini sliced
  • 1 tin Heinz big red tomato soup
  • 2 to 3 cloves of garlic
  • Dash of white wine, ver juice or water
  • 1tbsp Gourmet Garden Basil or Basil pesto
  • Hand full of black kalamata olives ( optional)

This dish is best cooked on very low heat by sitting your pan on the top BBQ plate with the diffuser directly under the pan.


  1. Lightly coat the chicken legs in flour
  2. Heat olive oil in your pan, add the chicken legs and brown all over on a low heat.
  3. Add the sliced leek/onions, carrots, celery, diced garlic and the wine/ver juice or water.
  4. Combine ingredients well, then cover with lid and continue to cook on low for 30 minutes.
  5. Remove lid, add tomato soup and 1/2 cup of water, taste and season with more salt and pepper and basil pesto.
  6. Add sliced zucchini and olives to the pan and cook until tender

You can also add 2 bay leaves and or sliced capsicum for a richer taste.
Serve with rice, pasta or crusty bread

In Recipe Types: 
Camp Oven Cooking