Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

  • Rating: 4 out of 5.35 ratings
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  • 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
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Ingredients

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.

Goes well with

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    Overall rating

    Rating: 4 out of 5.35 ratings
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