Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

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(33 ratings)

Made in 1½ hours


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


  • kcal896
  • fat59g
  • saturates17g
  • carbs9g
  • sugars0g
  • fibre3g
  • protein71g
  • salt2.39g
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  • 2 tbsp olive oil
    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 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



    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



    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


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

  • 2 tbsp chopped fresh parsley, to serve



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


  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, questions and tips

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2nd Jan, 2013
I found it unnecessary to add any water. Also, the recipe says that the peppers should be quartered; it might be better to cut them smaller. But these are minor matters - it's an excellent recipe.
12th Oct, 2012
A nice recipe. Used bacon instead of ham. Like many others did not add any extra water & recipe was still very 'liquidy' - would reduce wine even further next time.
25th Jun, 2012
This shows the folly of following recipes too slavishly. Nowhere does it tell when or where to add the put aside chicken to the dish. Tastes good if you guess right.
24th Jun, 2012
Really enjoyed this! Served it with new potatoes straight from our garden. I didn't use leeks as I forgot to buy any and just used a normal onion instead. I also didn't add any extra liquid apart from the wine and the tomatoes as it seemed to have enough already. Next time I will try using smoked ham,bacon or some kind of spicy sausage and perhaps a full bodied red wine!!
23rd Apr, 2012
A really fab dinner, cooked it for a big family group and added a stick of celery and some chickpeas
1st Dec, 2011
Lots of flavour. We all enjoyed it!
5th Aug, 2011
So do you use chicken thighs with skin or without ?
14th Feb, 2011
I love this recipe - make it with potato burgers (mashed potato, mashed swede and mashed carrots, mixed together with red leicester cheese - pop in freezer for 15 mins - and then grill on each side for about 7 mins and then top with cheese and grill until golden) super tasty....I also make it with chicken breast...
22nd Oct, 2010
This is a great dish to cook for a beginner and perfect if you're cooking for a group of close friends. Some ingredients I couldn't find it so I replaced thyme with rosemary leaves and used a local chilli powder instead of paprika. Dish still turned out great. I even didn't cook it in the oven and that's probably why its runny. I used a Cabernet Souvigon for the red wine which is not a bad choice. Great aroma. Definitely cook this again for a intimate evening with friends
22nd Aug, 2010
Here is a good tip for this recipe, just replace the ham by some jamon iberico de bellota, in case you do not know it this is probably the best ham in the world, it is extremely tasty and healthy (no cholesterol), it comes from a particular breed of swine only found in Spain and Portugal. While it is a bit pricey, the results on the recipe are just amazing. If you want to keep it low budget, buy some Serrano ham which is also great. I always buy my iberico ham online at as it is fresh and delivered to your door. the market place for iberico ham.


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