Photo of Sicilian chicken casserole by WW

Sicilian chicken casserole

Points® value
Total Time
1 hr
15 min
45 min
A casserole in summer? It might sound strange, but fresh Med flavours keep things light


Olive Oil

2 teaspoon(s)

Chicken Thigh, Skinless, Boneless, raw

600 g, fat trimmed

Red onion

1 small, thinly sliced

Celery, cooked

2 stick(s), thinly sliced


2 clove(s), crushed

Oregano, fresh

1 tablespoon(s), chopped, chopped, plus extra whole leaves to serve

Tinned Tomatoes

1 can(s), large, cherry

Capers, in Brine

1 tablespoon(s), drained and rinsed

Chilli flakes

½ teaspoon(s), level

Cannellini Beans, cooked

1 can(s), large, drained, drained and rinsed

Green Beans

4 portion(s), medium, steamed, to serve


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Heat 1 tsp of the oil in a 1.25-litre flameproof casserole set over a medium-high heat. In batches, brown the chicken thighs for 1-2 minutes on each side, then remove from the casserole and set aside on a plate.
  2. Heat the remaining oil in the casserole and cook the onion and celery over a medium heat for 5 minutes. Add the garlic and oregano and cook for 1 minute. Stir in the tomatoes, capers, chilli and 60ml water, bring to a boil then reduce the heat and simmer for 5 minutes. Add the cannellini beans; season to taste
  3. Return the chicken to the casserole, cover and transfer to the oven. Bake for 30 minutes, removing the lid for the final 10 minutes of cooking time. Serve with the green beans and extra oregano.


Chicken thighs bring juiciness and flavour to this dish, but you can use chicken breast fillets instead