Chicken casserole with red wine, ham & peppers

Recipe uploaded by

Jenny White

14 ratings

Recipe by Jenny White

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1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
2. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.

How to freeze

Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 180C/fan 160C/gas 4 for 45 mins, or until bubbling hot. Sprinkle over the parsley and serve with creamy mashed potatoes.

896 kcalories, protein 71g, carbohydrate 9g, fat 59 g, saturated fat 17g, fibre 3g, salt 2.39 g

Latest comments and suggestions

• Jenni

  12 March 2008

  Jenni commented on this recipe

  I love this recipe! I have made it many times now, and I am just about to make it tonight. I haven't made it with ham before, as it is not something that I tend to have in the fridge, but it also works very well with bacon or pancetta. Try it!

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• Jenni

  12 March 2008

  Jenni rated and commented on this recipe

  

  Forgot to rate it - 5 stars!

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• Belkey

  16 April 2008

  Belkey rated and commented on this recipe

  

  Really yummy - I added whole shallots as well which proved very popular.

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• donna_wowee

  30 June 2008

  donna_wowee rated and commented on this recipe

  

  Very nice, but i chopped the peppers (capsicums) up alot saller as they were far too large

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• maddieson

  01 November 2008

  maddieson rated and commented on this recipe

  

  This reciepe rocks - totally utterly tasty!

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• bethany

  07 January 2009

  bethany rated this recipe

  

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• Melangeth

  17 January 2009

  Melangeth rated and commented on this recipe

  

  Awesome!

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• Shin

  29 January 2009

  Shin rated and commented on this recipe

  

  Very tasty and no hassle to prepare. I transferred some of the liquid to a saucepan and thickened it with some roux before returning it to the casserole. I might add some sauteed mushrooms towards the end next time.

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• Supercook

  04 March 2009

  Supercook rated and commented on this recipe

  

  I love this dish - have cooked it about three times now for family and friends and it has been a great success every time. Very easy and very tasty. Plan to cook it again this weekend.

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• smallasapeanut

  01 May 2009

  smallasapeanut rated and commented on this recipe

  

  Made this for friends last week.....it was a great success and thoroughly enjoyed by all. I used chicken breasts instead as i dislike bones in my food and this did not appear to have detrimental effect upon the flavour.

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• Kerry

  02 May 2009

  Kerry rated and commented on this recipe

  

  Every time I make this for guests they rave about it and I get asked for the recipe. Freezes well too. I used chicken breasts instead of thighs too.

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• Bullylovesfood

  10 June 2009

  Bullylovesfood commented on this recipe

  This recipe looks great - however, I'm keen to make it one night after work, so am I able to do it in two parts? Has anyone tried letting the dish cool off completely before putting it in the oven for an hour? I was thinking of preparing and cooking the dish up to that point before work and then putting it in the oven when I get home. Any advise anyone can offer would be greatly appreciated!

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• Lotty

  23 June 2009

  Lotty rated and commented on this recipe

  

  Lovely recipe. I made it in two parts. I made the recipe to the point of putting it in the oven. I put it in the oven on the timer and cooked it a good 5 hours later and it was fine. I used chicken breasts, added an extra pepper for veg content and reduced the wine by half as it seemed a lot. I made the liquid up with vegetable stock. The casserole seemed quite runny, so I thickened a bit with cornflour and put back on the hob to reduce a bit. I also think shallots or big chunks of onion would work well.

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• P J V P

  05 September 2009

  P J V P rated and commented on this recipe

  

  Love this recipe! I like the large chunks of Pepper. I don't add any water as I find the wine and tomato juice quite sufficient.

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• Jan

  13 September 2009

  Jan rated and commented on this recipe

  

  Really tasty, I have cooked it twice now, 1st time followed recipe to the letter, 2nd time substituted smoked sausage for the ham, red onion for the leek and stirred in a couple of handfuls of spinach 5 mins before the end of cooking. Fantastic!

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• Jillo

  19 September 2009

  Jillo commented on this recipe

  Going to give this one a go for sure. Looks lovely. 900 cals per portion though???

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• sarah

  09 October 2009

  sarah rated and commented on this recipe

  

  Nice but nothing amazing.

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• mikeymoo

  20 November 2009

  mikeymoo commented on this recipe

  gonna try this tonight so will post result soon

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Ingredients

• 2 tbsp olive oil
• 8 chicken thighs , on the bone
• 1 red pepper , seeded and quartered
• 1 green pepper , seeded and quartered
• 2 garlic cloves , finely chopped
• 1 leek , trimmed and thickly sliced
• 225g cooked ham , cut into chunks
• 1 tsp paprika
• 300ml red wine
• 400g can chopped tomatoes
• 1 tbsp tomato purée
• 2 sprigs fresh thyme or ½ tsp dried
• 2 tbsp chopped fresh parsley , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Defrost overnight in the fridge reheats in 45 mins

Ingredients

• 2 tbsp olive oil
• 8 chicken thighs , on the bone
• 1 red pepper , seeded and quartered
• 1 green pepper , seeded and quartered
• 2 garlic cloves , finely chopped
• 1 leek , trimmed and thickly sliced
• 225g cooked ham , cut into chunks
• 1 tsp paprika
• 300ml red wine
• 400g can chopped tomatoes
• 1 tbsp tomato purée
• 2 sprigs fresh thyme or ½ tsp dried
• 2 tbsp chopped fresh parsley , to serve

896 kcalories, protein 71g, carbohydrate 9g, fat 59 g, saturated fat 17g, fibre 3g, salt 2.39 g

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