Fancy Italian chicken casserole

A hearty dish to warm up winter nights .

  • 15 mins preparation
  • 1 hr 30 mins cooking
  • Serves 5
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Fancy Italian chicken casserole
  • 4 medium potatoes, skin on, cut into 4cm chunks
  • 1 tablespoon rice bran or grapeseed oil
  • 1 kilogram chicken thighs, boneless, skinless
  • 2 tablespoon olive oil
  • 2 onions, roughly chopped
  • 6 clove garlic, peeled, roughly chopped
  • 1 cup red wine
  • 1 cup chicken stock
  • 400 gram can tomatoes in juice
  • 1/2 cup tomato paste
  • 1 tablespoon dried oregano
  • 2 teaspoon chopped thyme leaves
  • 1 tablespoon balsamic vinegar
  • 2 teaspoon brown sugar
  • 1/2 cup olives (optional)
  • handful fresh basil leaves, fresh ciabatta loaf to serve


Fancy Italian chicken casserole
  • 1
    Preheat oven to 160ºC. Add potatoes to the base of a casserole dish.
  • 2
    Heat a large frying pan over a high heat. When very hot, add the first measure of oil to the pan.
  • 3
    Season chicken all over with salt and pepper, then sear a few pieces at a time in the pan, only turning when one side is a deep golden brown. Transfer to the dish and repeat with remaining chicken.
  • 4
    Reduce heat to medium and add olive oil and onions. Cook, stirring, for 5 minutes until onion starts to colour.
  • 5
    Add garlic, cooking for another few minutes. Add red wine, stock, tomatoes, tomato paste, herbs, vinegar, sugar and olives. Stir to combine, then pour over chicken and potatoes.
  • 6
    Cover with a lid or 2 layers of foil (cut a small steam hole) and bake in the oven for 1 hour 30 minutes. Remove from the oven and rest for 10 minutes before serving. Season with salt and pepper if required.
  • 7
    Serve with torn fresh basil leaves and hunks of buttered ciabatta to mop up the sauce.

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