Mains

Slow Baked Chicken Casserole with Tomato and Fennel

An Italian country-style casserole the entire family will love.

Serves 4-6.
Prep Time: 15 minutes.
Cooking Time: 1 1/2 hours.

Ingredients

• 175g punnet Vine Sweet Minicaps® baby capsicums, cut in half, seeds removed
• 250g punnet The Original™ grape tomatoes
• 2 baby fennel, cut into thin wedges
• 1 bunch Dutch carrots, peeled, chopped in half if large
• 4 truss tomatoes, cut into wedges
• 4 cloves garlic, sliced
• 2 tsp lemon zest
• 3 tbsp olive oil
• 4 chicken leg pieces
• 4 chicken thigh cutlets, skin left on
• 400ml can tomato purée
• 1/2 cup red wine
• 2 bay leaves
• 1/4 cup kalamata olives

Cooking Instructions

• Preheat oven to 180°C. Heat 2 tbsp oil in large heatproof pot on medium heat. Brown chicken pieces, remove.
• Add an extra tbsp olive oil, and cook the garlic, fennel, Dutch carrots, and Vine Sweet Minicaps® for 5 minutes until lightly browned and softened.
• Add tomato wedges, lemon zest, tomato purée, red wine, and bay leaves. Re-add the chicken pieces, cover and bake for 1 hour. Remove the lid, and add The Original™ grape tomatoes and olives and bake for a further 30 minutes.
• Serve with mashed potato or pasta.