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Chicken, capsicum and tomato casserole

Chicken, capsicum and tomato casserole

5
Points®
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Moderate
Slow-cooked onion and garlic add sweetness to the rich flavours of this one-pot Basque-style casserole.

Ingredients

Olive oil

1 tbs

Whole raw skinless chicken

1080 g, (Buy 1.8kg), cut into 8 pieces

Brown onion

3 medium, thinly sliced

Red capsicum

3 medium, sliced

Yellow capsicum

2 medium, sliced

Garlic

5 clove(s), sliced

Fresh thyme

2 tbs, (6 sprigs)

Dried bay leaf

2 whole

Dry-style white wine

¼ cup(s), (60ml)

Tomato paste

2 tbs

Canned diced tomatoes

400 g

Instructions

  1. Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken pieces, in 2 batches, for 5 minutes or until browned.
  2. Cook the onion in the same pan, stirring, for 5 minutes or until starting to soften. Stir in the combined capsicum, garlic, thyme and bay leaves and cook, stirring, for 10 minutes or until softened.
  3. Meanwhile, whisk the wine, tomato paste, tomato and 1 cup (250ml) water in a jug until combined. Add to the pan with the chicken. Toss to coat. Bring to the boil. Reduce heat and simmer, covered, for 35 minutes or until the chicken is cooked through. Discard the thyme and bay leaves. Serve.

Notes

SERVING SUGGESTION: Steamed broccolini and steamed basmati rice. TIP: Suitable to freeze.

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