
Rich Italian Chicken Casserole
This Italian Chicken Casserole recipe is a cozy and comforting dish that will keep your belly full and your kitchen clean.
Ingredients
- 8 chicken thighs
- 2 tbsp olive oil
- 1 medium red onion sliced
- 2 garlic cloves crushed
- 1 large red bell pepper, sliced thickly
- thinly pared rind and juice of 1 small orange
- 4 floz chicken stock
- 14 oz can chopped tomatoes
- 1 oz sun-dried tomatoes thinly sliced
- 1 tbsp chopped fresh thyme
- 1 3/4 oz pitted black olives
- salt and pepper
- orange rind and thyme sprigs to garnish
- crusty fresh bread to serve
Instructions
- ln a heavy or non-stick large frying pan (skillet), fry the chicken without fat over a fairly high heat, turning occasionally until golden brown. Using a slotted spoon, drain off any excess fat from the chicken and transfer to a flameproof casserole.
- Add the oil to the pan and fry the onion, garlic and (bell) pepper over a moderate heat for 3-4 minutes. Transfer the vegetables to the casserole.
- Add the orange rind and juice, chicken stock, canned tomatoes and sun-dried tomatoes to the casserole and stir to combine.
- Bring to the boil then cover the casserole with a lid and simmer very gently over a low heat for about 1 hour, stirring occasionally. Add the chopped fresh thyme and pitted black olives, then adjust the seasoning with salt and pepper to taste.
- Scatter orange rind and thyme over the casserole to garnish, and serve with crusty bread.
- Sun-dried tomatoes have a dense texture and concentrated taste, and add intense flavour to slow-cooking casseroles.
Calories: 645 kcal
Carbohydrates: 15 g
Protein: 40 g
Fat: 47g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 222 mg
Sodium: 1153 mg
Potassium: 1049 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 1419 IU
Vitamin C: 55 mg
Calcium: 83 mg
Iron: 4 mg