Sicilian chicken casserole
- Total Time
oil spray1 x 3 second spray(s)
olive oil2 tsp
skinless chicken thigh540 g, (buy 4 x 150g fillets), fat trimmed
red onion1 medium, thinly sliced
celery2 individual, sliced
garlic2 clove(s), crushed
fresh oregano1 tbs, chopped, plus extra leaves to garnish
cherry tomato400 g
baby capers, rinsed, drained1 tbs
dried chilli flakes½ tsp, (optional)
canned cannellini beans1 can(s), (Buy 1x400g can)
- Preheat oven to 180°C. Lightly spray a 5-cup (1.25L) ovenproof dish with oil. Heat 1 teaspoon oil in a large non-stick frying pan over medium-high heat. Cook chicken for 1-2 minutes each side or until golden. Place in prepared dish.
- Return pan to medium heat. Add remaining oil, onion and celery and cook, stirring, for 5 minutes or until softened. Add garlic and oregano and cook, stirring, for 1 minute or until fragrant. Add tomatoes, capers, chilli (if using) and ¼ cup (60ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Add cannellini beans. Season with salt and pepper. Pour tomato sauce over chicken.
- Cover with foil and bake for 30 minutes or until chicken is very tender. Remove foil for last 10 minutes of cooking time. Serve sprinkled with extra oregano leaves and seasoned with freshly ground black pepper.