Chicken, capsicum and tomato casserole
Whole raw skinless chicken
1080 g, (Buy 1.8kg), cut into 8 pieces
3 medium, thinly sliced
3 medium, sliced
2 medium, sliced
5 clove(s), sliced
2 tbs, (6 sprigs)
Dried bay leaf
Wine, white, dry-style
¼ cup(s), (60ml)
Canned diced tomatoes
- Heat the oil in a large heavy-based saucepan over medium-high heat. Cook the chicken pieces, in 2 batches, for 5 minutes or until browned.
- Cook the onion in the same pan, stirring, for 5 minutes or until starting to soften. Stir in the combined capsicum, garlic, thyme and bay leaves and cook, stirring, for 10 minutes or until softened.
- Meanwhile, whisk the wine, tomato paste, tomato and 1 cup (250ml) water in a jug until combined. Add to the pan with the chicken. Toss to coat. Bring to the boil. Reduce heat and simmer, covered, for 35 minutes or until the chicken is cooked through. Discard the thyme and bay leaves. Serve.