Chicken casserole with red wine, ham & peppers

Chicken casserole with red wine, ham & peppers

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(35 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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Helen Griggs's picture
Helen Griggs
22nd Sep, 2018
Lovely recipe. I used chicken breasts and bacon medallions. I added 2tsp of smoked paprika and added a punnet of cherry tomatoes to thicken the sauce. I think next time I’ll add extra peppers and leeks as the veg was a bit sparse.
19th Nov, 2016
I had to throw this away as it was really bitter, probably from the peppers. Really disappointing.
27th Apr, 2016
a little bland in terms of flavour but simple and filling so will probably cook it again but may adjust some of the ingredients.
5th Jan, 2015
This must be the dish for 5th January!! I followed the recipe except for only having yellow peppers, so I used them. The result was delicious.
5th Jan, 2014
made this for dinner on a really cold wet stormy night and went down a treat! didn't think I needed to add the ham, I used 4 chicken breasts, gave the casserole a stir halfway through cooking and added a stick of celery for a bit of extra flavour. didn't add extra water either, and I had a sauce that was just the right consistency. served with lots of boiled vegetables and roast new potatoes.
29th Dec, 2013
Great recipe, easy to follow and really tasty. I doubled the sauce ingredients as I had 9 large chicken thighs in two casserole dishes. Didn't need to add any water. The peppers quartered were lovely and I added a little smoked paprika and stock as well as the ordinary paprika to make up for not adding any ham. Had with rice and tenderstem brocolli. Definately recommend!
28th Nov, 2013
I also added a yellow pepper too to give a bit more colour and increased the veg element as we do love our veggies. it does need more than 1 tsp paprika and smoked paprika would be better to give a bit more oomph. I made it with chicken for the two of us but did the rest of the ingredients as a 4 person meal and had enough sauce & vegetables for a soup the next day, lovely as the flavours had developed overnight! I included the ham but it didn't add anything to it, so happy to leave it out next time. Good recipe easy to follow
26th Sep, 2013
My husband loves this recipe.I have tried it with chicken thighs on the bone, boneless chicken thighs and chicken breasts cut in half. All worked well. Like others have mentioned, I did not find it necessary to add any water.
24th Aug, 2013
Really easy recipe. Agree with others that it didn't thicken so had to add flour and reduce on the hob. Really tasty though and great for making a large batch and freezing.
5th Feb, 2013
Really enjoyed this for a nice change on a week night. I reduced the sauce on the hob after the hour in the oven as it was quite watery which worked perfectly. Would definitely make again.


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spindoctor's picture
5th Oct, 2014
Coat your chicken lightly in seasoned flour BEFORE browning. This will help to thicken the sauce in the cooking process. Make sure you brown the chicken on a medium heat not high as the recipe instructs. If you overcook the flour on the chicken it will loose its thickening properties.
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