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
chicken thigh fillets, cut into small cubes
large onion, finely chopped
garlic cloves, crushed
herbes de provence mixture/oregano
sliced button/chestnut mushrooms
sweet green pepper, cut into strips
sweet yellow/red pepper, cut into strips
salt and pepper, for seasoning
bay leaf, optional
In This Recipe
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.