Chicken and tomato casserole
Ingredients
- Chicken joints (e.g. eight thigh cutlets on the bone, with skin)
- 1 large onion
- 2 carrots
- 1 red pepper
- 400g tin chopped tomatoes
- 2 tsp dried mixed herbs
- 500ml chicken stock
- or water and a stock cube/powder
- Salt and pepper
Oven method
Preheat the oven to 180°C
- Peel and roughly chop the onion, put in the casserole.
- Put the chicken pieces on top of the onion.
- Slice the other vegetables into 1cm chunks, add to the dish.
- Add the herbs, chopped tomatoes and chicken stock.
- If necessary, add boiling water to almost cover the meat.
- Cover the dish and cook for 1½ hours, until the chicken is cooked.
Hob Method
- Heat 2 tbsp olive oil in a frying pan, and fry the chicken pieces for 2-3 minutes on each side, until golden.
- Remove the chicken from the pan and set aside.
- Chop the onions and carrots into 1cm chunks and fry for 7-8 minutes until soft.
- Chop and add the pepper and fry for a further minute.
- Return the chicken to the pan.
- Add the mixed herbs, pepper, chopped tomatoes and stock.
- Bring to the boil, then reduce the heat to simmer.
- Cover and cook for 45-60 minutes, or until the chicken is cooked through.
Serve with rice or baked potato.
Baked potato
Cook the baked potato in the oven at the same time if doing the oven method. Microwave the potatoes if doing the hob method.
This work by Matthew Blissett is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.