Sicilian chicken casserole
Skinless chicken thigh
540 g, (buy 4 x 150g fillets), fat trimmed
1 medium, thinly sliced
2 stick(s), sliced
2 clove(s), crushed
1 tbs, chopped, plus extra leaves to serve
Capers, rinsed, drained
Dried chilli flakes
½ tsp, (optional)
Canned cannellini beans
1 can(s), (1 x 400g can)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 1.25-litre capacity 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 flakes (if using) and ¼ cup (60 ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes. Stir in cannellini beans. Season with salt and pepper. Pour tomato mixture 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 pepper.