Name: Italian-style chicken casserole
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 tsp olive oil; 350g (12oz) small shallots peeled; 1 red pepper deseeded and diced; 3 carrots sliced; 6 skinless boneless chicken thigh fillets (about 525g/1lb 3oz trimmed weight)trimmed of fat each cut in half or into quarters; 1 clove garlic crushed (optional); 225g (8oz) button mushrooms; 400g (14oz) can chopped tomatoes in rich natural juice; 150ml (¼ pint) homemade or reduced-salt chicken stock; 150ml (¼ pint) red wine; 1 tsp each dried thyme and dried oregano; Freshly ground black pepper to taste; 1 tbsp cornflour

Meal type: Main meal

Serves: 4

Preparation time: 30 minutes

Cooking time: 1 hour 15 minutes

Preheat oven to 180°C/160°C fan/gas mark 4.
Heat oil in a flameproof, ovenproof casserole. Add shallots, red pepper and carrots; sauté over a medium heat for 5 minutes.
Add chicken pieces; cook until sealed all over, turning occasionally. Add garlic (if using); cook for 1 minute, stirring. Stir in all remaining ingredients, except cornflour; bring to the boil.
Cover; bake in oven for about 1 hour or until chicken is cooked and tender, stirring once.
Remove from oven; return casserole to hob. Mix cornflour with a little cold water in a small bowl; stir into casserole.
Bring to the boil, stirring; simmer for 2–3 minutes, stirring. Serve casserole with small baked potatoes, broccoli and green beans.

Cook’s tips:

To freeze 2 portions, cool cooked casserole completely, then transfer to an airtight container. Cover, seal and label. Freeze for up to 3 months. Defrost, then reheat until piping hot (in a moderate oven or gently on the hob) before serving.

Energy 1886kJ 449kcal 22%

Carbs 13.4g -

Fat 18.6g Medium 27%

Saturates 4.7g Low 24%

Sugar 8g Low 9%

Salt 0.75g Low 13%

% = an adult's reference intake

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Ingredients

2 tsp olive oil

350g (12oz) small shallots, peeled

1 red pepper, deseeded and diced

3 carrots, sliced

6 skinless, boneless chicken thigh fillets (about 525g/1lb 3oz trimmed weight),trimmed of fat, each cut in half or into quarters

1 clove garlic, crushed (optional)

225g (8oz) button mushrooms

400g (14oz) can chopped tomatoes in rich natural juice

150ml (¼ pint) homemade or reduced-salt chicken stock

150ml (¼ pint) red wine

1 tsp each dried thyme and dried oregano

Freshly ground black pepper, to taste

1 tbsp cornflour

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Italian-style chicken casserole

Cook’s tips:

Nutritional Information

Tried this at home?

Ingredients

Related Recipes

Chicken and pepper pitta pizzas

Herb tabbouleh with roasted courgettes

Oven-baked or barbecued chicken

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