This casserole is hearty, healthy, wholesome, warming and comforting – a perfect winter meal.
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| Prep Time | 10 minutes |
| Cook Time | 90 minutes |
| Servings |
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Ingredients
- 15 g unsalted butter I use goats
- 2 tbsp oil (rapeseed sunflower or coconut)
- 1.8 kg skinned unboned chicken portions
- 2 red onions sliced
- 2 Garlic cloves finely chopped
- 400 g canned chopped tomatoes
- 2 tbsp chopped fresh flat leaf parsley
- 6 fresh basil leaves torn
- 1 tbsp sun dried tomato paste
- 150 ml red wine
- salt and pepper
- 225 g mushrooms sliced
Ingredients
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Instructions
- Preheat the oven to 160oC.
- Heat the butter and oil in a flame-proof casserole and cook the chicken over a medium-high heat, turning frequently for 10 minutes, or until golden all over, then transfer to a plate.
- Add the onions and garlic and cook over a low heat, stiring occasionally for about 10 minutes.
- Add the tomatoes, herbs, sun-dried tomato paste and wine and season to taste.
- Bring to the boil, then return the chicken portions to the casserole, pushing them down into the sauce.
- Cover and cook in the preheated oven for 50 minutes.
- Add the mushrooms and cook for a further 10 minutes, or until the chicken is tender and the juices run clear when a skewer is inserted.
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