Chicken Casserole With Red Wine, Ham & Peppers |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This rich, tomatoey chicken dish is full of flavour - and it improves with freezing. To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot. Ingredients:
2 tablespoons olive oil |
8 chicken thighs, on the bone |
1 red pepper, seeded and quartered |
1 green pepper, seeded and quartered |
2 garlic cloves, finely chopped |
1 leek, trimmed and thickly sliced |
8 ounces ham, cut into chunks |
1 teaspoon paprika |
1 1/4 cups red wine |
14 ounces chopped tomatoes |
1 tablespoon tomato paste |
2 sprigs fresh thyme or 1/2 teaspoon dried thyme |
2 tablespoons fresh parsley, chopped, to serve |
Directions:
1. Heat oven to 325°F Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside.
2. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
3. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few minutes Tip in the tomatoes, paste and thyme and mix well. Pour in water to just cover the chicken, and season.
4. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
|
|