Sicilian chicken casserole

Total Time
  • oil spray
    1 x 3 second spray(s)
  • olive oil
    2 tsp
  • skinless chicken thigh
    540 g, (buy 4 x 150g fillets), fat trimmed
  • red onion
    1 medium, thinly sliced
  • celery
    2 individual, sliced
  • garlic
    2 clove(s), crushed
  • fresh oregano
    1 tbs, chopped, plus extra leaves to garnish
  • cherry tomato
    400 g
  • baby capers, rinsed, drained
    1 tbs
  • dried chilli flakes
    ½ tsp, (optional)
  • canned cannellini beans
    1 can(s), (Buy 1x400g can)
  1. 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.
  2. 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.
  3. 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.
SERVING SUGGESTION: Steamed green beans. TIP: You can use canned butter beans or lentils instead of cannellini beans.

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