Chicken casserole with red wine, ham & peppers
This rich, tomatoey chicken dish is full of flavour - and it improves with freezing
4
ratings
Difficulty and servings
Serves 4
Preperation and cooking times
Made in 1½ hours
Defrost overnight in the fridge reheats in 45 mins
- 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.
- 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
Recipe from Good Food magazine, January 2005.
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http://www.bbcgoodfood.com/recipes/1757/
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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
Preperation and cooking times
Made in 1½ hours
Defrost overnight in the fridge reheats in 45 mins
Hearty main course
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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12 March 2008
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12 March 2008
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