Ingredients
-
2
-
8
-
1
-
1
-
2
-
1
-
8
-
1
-
1 1/4
-
14
-
1
-
2
-
2
-
-
Directions
Chicken Casserole With Red Wine, Ham & Peppers, This rich, tomatoey chicken dish is full of flavour – and it improves with freezing To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot , This rich, tomatoey chicken dish is full of flavour – and it improves with freezing To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot
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Steps
|
1
Done
|
Heat Oven to 325f 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. |
|
2
Done
|
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. |
|
3
Done
|
Sprinkle Over the Paprika, Cook For a Couple of Secs, Add the Wine and Bubble For a Few Minutes Tip in the Tomatoes, Paste and Thyme and Mix Well. Pour in Water to Just Cover the Chicken, and Season. |
|
4
Done
|
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. |
