-
Prep time
20 minutes
-
Cook time
45 minutes
-
Serves
4
Author Notes
I have the recipe for this casserole dish from my English mother-in-law and she got it from a friend of hers. British people are fascinated with the idea of being in Continental Europe. It means escaping from the weather, more sunshine, fresh produce, eating delicious food al fresco, and great wining and dining. This dish offers that fantasy at the comfort of your home without having to travel anywhere, especially now because of the lockdown. In addition, this dish is great for batch cooking and freezing.
You will need a dutch oven/cast iron casserole pot of 3-4 lt capacity. —Saboush
Ingredients
-
500 grams
chicken thigh fillets, cut into small cubes
-
1
large onion, finely chopped
-
4
garlic cloves, crushed
-
1 cup
passata
-
1 teaspoon
herbes de provence mixture/oregano
-
3-4
zucchinis/courgettes
-
1 cup
sliced button/chestnut mushrooms
-
1
sweet green pepper, cut into strips
-
1
sweet yellow/red pepper, cut into strips
-
1 pint
vegetable/chicken stock
-
salt and pepper, for seasoning
-
2-3 tablespoons
olive oil
-
1
bay leaf, optional
Directions
-
Preheat the oven to 180 C/ 325 F fan.
-
In a dutch oven/iron casserole pot sautée the onions in olive oil until they are soft but not brown. Add the garlic, chicken, herbs, salt and pepper. Stir fry for a further 5 minutes until the chicken nicely seared outside.
-
Add the chopped tomatoes, zucchinis, peppers, and stir fry for another 5 minutes until the vegetables are soft.
-
Pour over the vegetable stock and then bring to a boil. Turn off the heat, put a bay leaf on top and then close the lid tightly.
Cook in the oven for 30-40 minutes.
-
Let it stand for 20 minutes before serving warm on a bed of rice or pasta.
See what other Food52ers are saying.