This Sicilian style one-pot dish is so easy and delicious, filled with the beautiful flavours of olives, capers, chilli, wine, tomatoes and capsicums and the warming goodness of organic chicken bone broth.
Sicilian Chicken Casserole
Ingredients
- 1.5 kg organic skin-on chicken pieces , any combination of drumsticks, thighs, marylands or wings
- 2 tbsp olive oil
- 1 medium onion , thinly sliced
- 1/2 cup white or red wine
- 2 cloves garlic , crushed
- 1 large chargrilled red capsicum* , diced
- 400 grams diced tinned tomatoes
- 2 tbsp tomato paste
- 2 cups chicken bone broth
- 2 tbsp fresh rosemary leaves , finely chopped
- 2 tsp dried oregano or dried Italian herb mix
- 1 tsp chilli flakes
- 3/4 cup olives , a mixture of green and black
- 2 tbsp capers
- salt and pepper , to taste
- 1/3 cup fresh basil and/or parsley leaves , finely chopped
Instructions
- Sprinkle the chicken pieces with salt and pepper.
- Heat the olive oil in a large casserole dish and lightly brown the chicken on each side.Do this in two batches, so as not to overcrowd the pan, for about 5 minutes per side. Take the chicken pieces out and set aside.
- Add the onion and a pinch of salt to the pan and cook for approximately 10 minutes over a low heat until soft.
- Poor in the wine and simmer for a few minutes.
- Stir in the garlic, capsicums, tomatoes, tomato paste, broth, rosemary, oregano, chilli, olives, capers and 1 teaspoon each of salt and pepper.
- Put the chicken pieces back into the casserole and bring to a strong simmer. Cook over a medium heat, with the lid partially, on for 30 minutes until the chicken is cooked through and the sauce has thickened.
- If the sauce is still a little too thin take the lid off and simmer for another 10 minutes, until the consistency is right.
- Taste for salt and pepper and stir in the basil and/or parsley leaves.
- Serve with mashed potato, polenta or cauliflower puree and your favourite steamed greens, such as beans or broccolini.
Notes
* You can also use fresh red capsicum, thinly sliced and added with the onion
