Chicken casserole

Chicken casserole recipe

41 ratings

Paired with sweet onions, peppers and olives, and cooked in a rich tomato, bay and sherry sauce, this chicken casserole recipe is wonderfully comforting and so easy to make. See method

  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 594 calories / serving
  • Freezable

Ingredients

  • 50ml olive oil
  • 8 chicken thighs
  • 1 Redmere Farms red onion, finely chopped
  • 1 Redmere Farms medium onion, finely chopped
  • 2 Nightingale Farms red peppers and 1 green pepper, chopped
  • 1 bay leaf
  • 2 garlic cloves, finely chopped
  • 50ml dry sherry
  • 400ml chicken stock
  • 400g tin chopped tomatoes
  • 100g pimento stuffed green olives
  • 200g white long grain rice, cooked as per package instructions

Each serving contains

  • Energy

    2495kj
    594kcal
    30%
  • Fat

    21g 30%
  • Saturates

    4g 21%
  • Sugars

    14g 15%
  • Salt

    2.3g 38%

of the reference intake
Carbohydrate 54.7g Protein 39.3g Fibre 5.6g

Method

  1. Heat the olive oil in a large, heavy-based casserole dish over a moderate heat. Season, then sear the chicken thighs until golden brown in colour all over. Remove and set to one side.
  2. Add the onions, peppers and bay leaf, sweating for 4-5 minutes over a reduced heat. Add the garlic and continue to cook, stirring occasionally, for 1-2 minutes. Increase the heat, then pour in the sherry and deglaze the dish until the sherry has almost evaporated entirely.
  3. Add the chicken thighs back to the dish and add the chicken stock and chopped tomatoes. Bring the casserole to the boil, then cover and reduce to a simmer for 25-30 minutes until the chicken is cooked. Cut into the thickest part of the thigh to check that the chicken is cooked through.
  4. Adjust the seasoning if necessary, then stir in the olives and discard the bay leaf. Serve on a bed of hot rice.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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