Chicken Casserole With a Mediterranean twist

A Mediterranean twist on a traditional favourite.


  • 1 chicken (quartered and skinned)
  • 2 tblsp olive oil
  • 1 red onion (sliced)
  • 2 garlic cloves (crushed)
  • 1 large red pepper (sliced thickly)
  • finely grated rind and juice of 1 orange
  • 150 ml chicken stock
  • 400 g tinned tomatoes (chopped)
  • 150 g sun-dried tomatoes (sliced thinly)
  • 1 tblsp chopped fresh thyme
  • 100 g black olives (pitted)
  • salt and freshly ground black pepper


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


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