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Quick chicken & tomato casserole
Quick chicken & tomato casserole
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Satisfying and effortless casserole for busy Monday nights.
Ingredients:
  • 20.00 ml plain flour
  • 4 small (120g each) chicken breast fillets
  • 60ml olive oil
  • 1 onion, thinly sliced
  • 125.00 ml pitted black olives
  • 2 anchovies
  • 20.00 ml chopped mixed herbs (rosemary, thyme, parsley), plus extra to garnish
  • 20.00 ml baby capers, rinsed
  • 20.00 ml red wine vinegar
  • 40.00 gm sun-dried tomato pesto
  • 125ml red wine
  • Pasta, to serve
Instructions:
  • Season the flour with a pinch of salt and a crack of black pepper. Gently coat the fillets in the seasoned flour. In a heavy-based pan, heat 2 tablespoons of oil over high heat. Add the chicken, sear until golden brown on both sides, and then transfer to a plate.
  • Heat up the rest of the oil in the pan and sauté the onion over medium heat for 1-2 minutes until softened.
  • Sauté garlic, olives, anchovies, herbs, and capers for 1 minute, then stir in vinegar. Combine paste, pesto, wine, and 1 1/2 cups water (or stock). Pour into the pan with chicken and gently simmer for 5 minutes until the chicken is cooked through.
  • Garnish with fresh herbs and serve alongside pasta.

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