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Rich tomato and chicken casserole
Rich tomato and chicken casserole
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Cozy up with a hearty veggie chicken stew for a nourishing winter pick-me-up.
Ingredients:
  • 36.40 gm olive oil
  • 600g chicken thigh fillets, cut into 4cm pieces
  • 250.00 ml red onion, roasted
  • 2 garlic cloves, crushed
  • 2 shortcut bacon rashers, chopped
  • 20.00 ml plain flour
  • 44.40 gm tomato paste
  • 520.00 gm Fresh tomato sauce (see Notes)
  • 168.30 gm chicken style liquid stock
  • 250.00 ml potato, roasted
  • 250.00 ml carrot, roasted
  • 250.00 ml zucchini, roasted
  • 20.00 ml balsamic vinegar
  • 100g green beans, trimmed, halved
  • crusty bread, to serve
Instructions:
  • In a large saucepan, heat half of the oil over medium-high heat. Brown the chicken in batches for 4 to 5 minutes until golden all over. Transfer the chicken to a bowl.
  • Heat the remaining oil in a pan and sauté the onion and garlic for 1 minute. Then add the bacon and cook for 3 minutes until browned. Stir in the flour and tomato paste and cook for 1 minute. Add the tomato sauce and stock, bring to a boil, and season with salt and pepper.
  • Add the chicken back to the pan along with the potato, carrot, zucchini, and vinegar. Simmer over medium-low heat for 20 minutes until the chicken is cooked through. Then, add the beans and cook for an additional 3 to 4 minutes until just tender. Serve the casserole with crusty bread.

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