Tony Ferguson Chicken Casserole

Chickencasserole

Ingredients:
4 x 120g lean chicken thigh fillets, cubed (women) OR
4 x 220g lean chicken thigh fillets, cubed (men)
2 x large brown onion, thickly sliced
2 x teaspoon minced garlic
2 x 400g can tomatoes
1 ½ cups chicken stock
½ cup red wine
1 x carrot, diced
1 x small green capsicum, cut into 2cm pieces
1 x small yellow capsicum, cut into 2cm pieces
5 whole bay leaves, finely chopped
¾ cup loosely packed parsley, finely chopped
Olive oil spray
Pinch salt and pepper to taste

Method:
1. lightly spray pan with olive oil on high heat, add chicken, garlic and onion and cook till lightly brown.
2. Whilst chicken is cooking Pre heat oven to 180c – 200c
3. In an oven proof baking dish add tomatoes, (rush tomatoes with a potato masher), stock, red wine, all vegetables and herbs.
4. Add chicken, onion and garlic then place dish in to oven on middle shelf and cook for approximately 30-40 minutes
5. Remove from oven and serve immediately
6. Season to taste

Download chicken20casserole.pdf

Leave a Comment »   |   Posted under: Recipes

Leave a Comment