Slightly Spicy Nice and Saucy Chicken and Pepper Casserole

A nice, warming, easy chicken - almost one pot dinner. Totally made up by me, myself and I when I had nothing better to do one day!

You can serve this with some nice rice or crusty bread, or of course whatever else your fancy. If you can't be bothered to use a griddle pan, you can always roast the veg on a tray in the oven instead.  

Serves 2 very greedy people - 4 if you add a bit more chicken
Preheat your oven to 180C/350F or Gas 4

You will need:
Put the following into a bowl along with a glug or two of olive oil and a small pinch of salt and pepper
and mix to coat everything nicely - put to one side.
1 red bell pepper - sliced into 1 inch strips
1 green bell pepper - sliced into 1 inch strips
2 red onions - cut into wedges
1 courgette - sliced diagonally

You will also need:
6 or 7 boneless chicken thighs with skin on  with a small pinch of salt and a good pinch of black pepper rubbed onto the skin along with a really tiny amount of olive oil.
a nice shallow casserole that can go both on the stove top and into the oven
3 fat garlic cloves - chopped finely
1 green chilli - sliced
a few sun-dried tomatoes - rehydrated in warm water for about 30 minutes and then sliced into thin strips
a good squirt of tomato purée (tomato paste in the US)
150ml chicken stock made from half a Knorr stock cube
400g tin of good quality cherry tomatoes - including the juice
a splash of Balsamic vinegar

How to do it:
Get yourself a griddle pan - if you don't have one you can use a big frying pan.
Put the chicken skin side down and cook for about 10 minutes over a medium high heat so the skin starts to colour.
Now turn the chicken over and cook for another 10 minutes.  The chicken will not be cooked through at this stage but it will get cooked in a bit.
Remove the chicken and set aside.

Wipe the pan clean with kitchen paper and heat up your pan again so it's really hot.  Throw in the contents of the bowl - peppers, onion courgette.
You really want the peppers to get a few charred black spots on them - but of course, don't let everything burn.
Once they all look a nice colour tip then into a shallow casserole (that can go both on the stove top and into the oven).
Now put that on the heat and stir in the garlic, sliced chilli, re-hydrated sliced sun-dried tomatoes and the tomato purée and cook for a minute or two, stirring all the while.

Pour in the chicken stock and the tin of tomatoes including the juice.  Give it all a good mix.  

Pop the part cooked chicken on top skin side up and cover with a lid.  Put the casserole into your preheated oven for about 40 minutes.  Now remove the lid and cook for another 20 minutes or so until the chicken is nicely coloured and cooked through.

To serve, remove the chicken and put onto your serving plates and keep warm while you do this next bit.  Add a splash of Balsamic vinegar to the vegetables along with a little cornflour dissolved in a very tiny amount of water to thicken if you need to.  

Taste and adjust the seasoning.  You can add a pinch of sugar if you need to.  You're all done now so you can serve this with the chicken.  

Top Tip!
I don't use cornflour to thicken casseroles, I'm a bit of a fan of McDougalls Thickening Granules......a marvellous invention as it dissolves instantly and
there are never ever any lumps.

1 comment

  1. This is simply yum-world Jan...I'm heading over the pond now for dinner!


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