Italian-Style Chicken Casserole
Ingredients:
6 skinless, boneless chicken thigh fillets
(about 525g), cut into quarters
350g small shallots, peeled
1 red pepper, diced
3 carrots, sliced
1 clove of garlic, crushed
225g button mushrooms
400g tin chopped tomatoes
Serves: 4
2 tsp olive oil
150ml chicken stock
150ml red wine
1 tsp dried thyme
1 tsp dried oregano
Black pepper
1 tbsp cornflour
Preparation
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Preheat oven to 180°C. Heat oil in an ovenproof casserole. Add shallots, red pepper and carrots; sauté over a medium heat for 5 minutes.
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Add chicken pieces; cook until sealed all over, turning occasionally. Add garlic; cook for 1min, stirring. Stir in all remaining ingredients, except cornflour; bring to boil.
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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.
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Bring to the boil, stirring; simmer for 2–3 minutes, stirring. Serve with potatoes, broccoli and
green beans.
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