Italian chicken casserole
A delicious Italian chicken casserole with tomatoes, herbs, and a touch of lemon, perfect for family meals.
Equipment
- soup plate
- pan
- Casserole dish
- Frying pan
- Saucepan
Ingredients
- 4 pieces chicken thigh fillets, boneless, skinless, cut in half
- ½ unit lemon
- 2 tablespoon olive oil
- 50 g unsalted butter
- 150 ml dry white wine
- salt and freshly ground black pepper
For the sauce
- 3 tablespoon extra virgin olive oil
- 2-3 pieces shallots, very finely chopped
- 2 cloves garlic, very finely chopped
- 2 sprigs fresh rosemary, leaves picked and very finely chopped
- 1 unit unwaxed lemon, zest only
- 1 small dried chilli, very finely chopped
- 400 ml passata
Instructions
Method
- Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside.
- Preheat the oven to 200C/180C Fan/Gas 6.
- To make the tomato sauce, heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently.
- While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute.
- Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear.
- Serve with boiled rice or couscous.
Notes
This casserole pairs well with rice or couscous for a complete meal.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 500mgPotassium: 800mgFiber: 2gSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 10mgIron: 15mg
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