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Chicken and red pepper casserole

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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 160°C.
  2. In a large, heavy-based lidded (casserole) dish, heat the oil (on the stove) and brown the chicken, whilst seasoning with salt and pepper.
  3. Add the garlic and stir for about 1 minute, then pour in the wine. Simmer for a few minutes.
  4. Slice the peppers into strips.
  5. When the liquid has reduced by half, add the passata and the pepper slices.
  6. 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.
  7. Serve hot.