Sicilian Chicken Casserole

Course Main Course, Main Dish

Cuisine Italian

Servings 6 people

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

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.

* You can also use fresh red capsicum, thinly sliced and added with the onion

Keyword bone broth, casserole, chicken, chicken bone broth, healthy recipe, Italian, organic chicken