Chicken and red pepper casserole
20 Nov 2016
by Dinna
Prep Time
10 minutes
Cook Time
60 minutes
Total Time
1 hour, 10 minutes
Background
This chicken and red pepper casserole is perfect for a midweek family supper or lazy weekend meal. The preparation only takes ten minutes then the oven does the job for you! Serve it with rice, mashed potatoes or just crusty bread - and a nice green salad.
Ingredients
- 8 mixed chicken thighs & drumsticks
- 3 Tbsp olive oil
- 4 cloves garlic, minced
- 1 cup dry white wine
- 6 Tbsp passata
- 3 red peppers
Instructions
- Preheat the oven to 160°C.
- In a large, heavy-based lidded (casserole) dish, heat the oil (on the stove) and brown the chicken, whilst seasoning with salt and pepper.
- Add the garlic and stir for about 1 minute, then pour in the wine. Simmer for a few minutes.
- Slice the peppers into strips.
- When the liquid has reduced by half, add the passata and the pepper slices.
- Put the lid on, then put the dish in the oven. Cook for about 1 hour, until the chicken is golden and the sauce is nice and thick.
- Serve hot.
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Categories
- Meal Type: - Everyday - Lunch - Main - Roast - Slow Cook - Supper
- Cuisines: - Italian
- Ingredients: - Chicken & Turkey
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Low Carb - Low GI - Nut Free - Paleo
- Skill Levels: - Easy
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