Slow Baked Chicken Casserole With Tomato And Fennel Recipe

Ingredients List

Serves 6 people

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ingredient_1=175 grams Minicaps ®baby capsicums cut in half, seeds removed

ingredient_10=4 chicken thigh cutlets skin left on

ingredient_11=400 ml can tomato purée

ingredient_12=1/2 cup red wine

ingredient_13=2 bay leaves

ingredient_14=1/4 cup kalamata olives

ingredient_2=250 grams Grape Tomatoes

ingredient_3=1 bunch,chopped in half if large

ingredient_4=2 baby fennel cut into thin wedges

ingredient_5=4 truss tomatoes cut into wedges

ingredient_6=4 cloves garlic sliced

ingredient_7=2 tsp lemon zest

ingredient_8=3 tbsp olive oil

ingredient_9=4 chicken leg pieces

name=Slow Baked Chicken Casserole with Tomato and Fennel

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• 175 grams Minicaps ®baby capsicums cut in half, seeds removed
• 250 grams Grape Tomatoes
• 1 bunch,chopped in half if large
• 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