Name: Mediterranean chicken and olive casserole
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 1
Cuisine: european
Ingredients: 62.50 ml plain flour; 8 skinless chicken pieces on the bone (such as lovely legs or thigh cutlets); 45.50 gm olive oil; 1 red onion, halved, sliced; 2 garlic cloves, crushed; 20.00 ml fresh thyme leaves; 62.50 ml fresh oregano leaves; 125.00 gm dry white wine; 400g can whole peeled tomatoes; 637.50 gm chicken style liquid stock; 1 red capsicum, sliced; 1 green capsicum, sliced; 125.00 ml pitted kalamata olives; 250.00 ml couscous

Mediterranean chicken and olive casserole

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Prep Time:
20 minutes

Cook Time:
120 minutes

Total Time:
140 minutes

Kickstart your week with a delightful and hearty chicken casserole.

Ingredients:

62.50 ml plain flour
8 skinless chicken pieces on the bone (such as lovely legs or thigh cutlets)
45.50 gm olive oil
1 red onion, halved, sliced
2 garlic cloves, crushed
20.00 ml fresh thyme leaves
62.50 ml fresh oregano leaves
125.00 gm dry white wine
400g can whole peeled tomatoes
637.50 gm chicken style liquid stock
1 red capsicum, sliced
1 green capsicum, sliced
125.00 ml pitted kalamata olives
250.00 ml couscous

Instructions:

Preheat the oven to 180°C/160°C fan-forced. In a large bowl, combine flour and chicken, season with salt and pepper, then coat the chicken. Shake off excess flour before removing the chicken from the bowl.
In a large, heavy casserole dish, heat 2 tablespoons of oil over medium-high heat. Cook the chicken in 2 batches for 8 to 10 minutes until golden. Transfer to a plate.
In the same dish, heat the rest of the oil and sauté onion, garlic, thyme, and oregano until onion is tender, stirring occasionally for 3 to 4 minutes. Pour in the wine and simmer for 30 seconds. Mix in tomatoes and 1 1/2 cups of stock. Return chicken to the dish, add capsicum, cover, and bring to a boil. Transfer to the oven and bake for 1 hour. Uncover, add olives, and bake for an additional 30 minutes until chicken is tender.
In a saucepan, heat the remaining stock over medium heat until boiling. Place couscous in a heatproof bowl and pour the stock over it. Stir to combine, then cover and let it stand for 4 to 5 minutes until the stock is absorbed. Fluff with a fork, then divide the couscous between plates and top with the chicken mixture. Serve and enjoy!

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