Sicilian chicken casserole
1
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A casserole in summer? It might sound strange, but fresh Med flavours keep things light
Ingredients
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
Garlic
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
Instructions
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.
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