Slow Baked Chicken Casserole with Tomato and Fennel

Ingredients

• 175 grams Minicaps^® baby capsicums, cut in half, seeds removed
• 250 grams Grape Tomatoes
• 2 baby fennel, cut into thin wedges
• 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
• 400 ml can tomato purée
• 1/2 cup red wine
• 2 bay leaves
• 1/4 cup kalamata olives

Method

1. Preheat oven to 180°C. Heat 2 tbsp oil in large heatproof pot on medium heat. Brown chicken pieces, remove.
2. 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.
3. 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.
4. Serve with mashed potato or pasta.