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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mediterranean Stove Top Chicken Casserole

4.0

2 tablespoons olive oil

8 chicken thighs

3 ounces bacon (this is about 3 large rashers / slices (use pancetta if you prefer))

1 onion (sliced into rounds)

4 garlic cloves (chopped)

1½ teaspoons paprika

1 can cherry tomatoes ((14 ounces))

2 cups chicken stock

½ cup red wine

2 red peppers (chopped into medium-sized pieces)

2 bay leaves

1½ teaspoons dried thyme ((or use oregano or mixed Italian herbs))

1 sprig fresh rosemary ((optional))

1 stick cinnamon ((optional))

1 tablespoon corn flour (/corn starch (for thickening))

1 tablespoon capers

10 black olives (pitted (approximate number))

Feta cheese (crumbled (amount to taste))

Heat the oil in a large stove top casserole dish or pot. Brown the chicken on both sides. Then transfer it to a plate and cover to keep warm and moist.
In the same pan, fry the bacon for a few minutes, then add the onion and cook on a medium heat for around 5 minutes.
Add the garlic and paprika and cook for another minute or two.
Put the chicken back in the pan with the cherry tomatoes, broth/stock, and wine. Then add the peppers, bay leaves, and dried thyme. Add the optional rosemary sprig and cinnamon stick at this point too. Season well.
When it’s boiling, turn down the heat and let the casserole simmer for about 40 minutes.
Just before the end of the cooking time, mix the corn flour with a little water, then stir into the pan to thicken the sauce a little.
Just before serving, sprinkle over the capers, olives and crumbled feta cheese. Serve with mashed potatoes, pasta, or olive oil toasts.

Course🍽️Main Course

Diets🥩Carnivore...

Category🥘Casserole

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 73 weeks ago

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