The BBC Good Food logo
Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

A star rating of 4.3 out of 5.35 ratingsRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Total time
    • Made in 1½ hours
  • Easy
  • Serves 4

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

  • Freezable (defrost overnight in the fridge reheats in 45 mins)
Nutrition:
NutrientUnit
kcal896
fat59g
saturates17g
carbs9g
sugars0g
fibre3g
protein71g
salt2.39g
Advertisement

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
  • 2sprigs fresh thyme or ½ tsp dried
  • 2 tbsp chopped fresh parsley , to serve

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, January 2005

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.35 ratings
Advertisement
Advertisement
Advertisement

Sponsored content