Chicken casserole with red wine, ham & peppers

A plate of food with broccoli Casserole Recipes

Preparation and cooking time

  • Total time1 hr and 30 mins
  • Made in 1½ hours
  • Easy
  • Serves 4

This rich, tomatoey chicken dish is full of flavour – and it improves with freezing

Nutrient Unit
kcal 896
fat 59g
saturates 17g
carbs 9g
sugars 0g
fibre 3g
protein 71g
salt 2.39g


  • 2 tbsp olive oil
  • 8 chicken thighs , on the bone
  • 1 red pepper , seeded and quartered
  • 1 green pepper , seeded and quartered
  • 2 garlic cloves , finely chopped
  • 1 leek , trimmed and thickly sliced
  • 225g cooked ham , cut into chunks
  • 1 tsp paprika
  • 300ml red wine
  • 400g can chopped tomatoes
  • 1 tbsp tomato purée
  • 2sprigs fresh thyme or ½ tsp dried
  • 2 tbsp chopped fresh parsley , to serve
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  • STEP 1

Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.

  • STEP 2
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Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.

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