Name: Chicken casserole with red wine, ham & peppers
Total time: 1 h 30 min
Yield: 4
Cuisine: British
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

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Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

Jenny White

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Serves 4

Easy

Total time: 1 hr and 30 mins

Made in 1½ hours

A star rating of 4.2 out of 5.36 ratingsRate

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

Freezable (defrost overnight in the fridge reheats in 45 mins)

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A star rating of 4.8 out of 5.17 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal896
fat59g
saturates17g
carbs9g
sugars0g
fibre3g
protein71g
salt2.39g

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

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A star rating of 4.2 out of 5.36 ratings

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