Chicken, capsicum and tomato casserole
5
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
Slow-cooked onion and garlic add sweetness to the rich flavours of this one-pot Basque-style casserole.
Ingredients
Olive oil
1 tbs
Whole raw skinless chicken
1080 g, (Buy 1.8kg), cut into 8 pieces
Brown onion
3 medium, thinly sliced
Red capsicum
3 medium, sliced
Yellow capsicum
2 medium, sliced
Garlic
5 clove(s), sliced
Fresh thyme
2 tbs, (6 sprigs)
Dried bay leaf
2 whole
Dry-style white wine
¼ cup(s), (60ml)
Tomato paste
2 tbs
Canned diced tomatoes
400 g
Instructions
1
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.
2
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.
3
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.
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