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Chicken Casserole

Updated / Wednesday, 31 Jan 2001 18:31

Serves: 4
Preparation time: 15 minutes
Cooking time: 1.25 hours

  • 1 chicken, quartered and skinned
  • 2 tbsp olive oil
  • 1 red onion, sliced
  • 2 garlic cloves, crushed
  • 1 large red pepper, sliced thickly
  • finely grated rind and juice of 1 orange
  • 150ml | 5fl oz chicken stock
  • 400g | 14oz tinned tomatoes, chopped
  • 150g | 6oz sun-dried tomatoes, sliced thinly
  • 1 tablespoon chopped fresh thyme
  • 100g | 4oz black olives, pitted
  • salt and freshly ground black pepper

    • Heat the olive oil in a frying pan and brown the chicken quarters all over, before transferring to a flameproof casserole. Fry the onion, garlic and pepper in the pan for a few minutes before adding to the casserole. Add the orange peel and juice, stock and both types of tomatoes and stir. Bring to the boil slowly, put the lid on, and simmer gently for 1 hour. Remove from the heat, stir in the olives and fresh thyme, and serve.

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