Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

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(32 ratings)

Made in 1½ hours

Easy

Serves 4
This rich, tomatoey chicken dish is full of flavour - and it improves with freezing

Nutrition and extra info

  • Defrost overnight in the fridge reheats in 45 mins

Nutrition:

  • kcal896
  • fat59g
  • saturates17g
  • carbs9g
  • sugars0g
  • fibre3g
  • protein71g
  • salt2.39g
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Ingredients

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 8 chicken thigh, on the bone
  • 1 red pepper, seeded and quartered
  • 1 green pepper, seeded and quartered
  • 2 garlic clove, finely chopped
  • 1 leek, trimmed and thickly sliced

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 225g cooked ham, cut into chunks
  • 1 tsp paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 300ml red wine
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 2 sprigs fresh thyme or ½ tsp dried

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp chopped fresh parsley, to serve

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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.

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Comments (37)

romanticmick's picture

gonna try this tonight so will post result soon

cakeanyone's picture
3

Nice but nothing amazing.

jillmc's picture

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

janhearn's picture
5

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!

cedarleaf's picture
5

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.

charlottemedlock's picture
4

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.

sallybull's picture

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!

kerryburnett's picture
5

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.

smallasapeanut's picture
5

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.

conghoile's picture
5

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.

clarice66's picture
4

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.

maddieson's picture
5

This reciepe rocks - totally utterly tasty!

donna_wowee's picture
4

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

eleanormayo's picture
5

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

jenniwollin's picture
5

Forgot to rate it - 5 stars!

jenniwollin's picture
5

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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