Chicken casserole recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2495kJ 594.0kcal
- Fat
- 21g
- Saturates
- 4g
- Sugars
- 14g
- Salt
- 2.3g
of the Reference intake
Carbohydrate 54.7gProtein 39.3gFibre 5.6g
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- 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.
- 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.
- 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.
- 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.
