Slow Baked Chicken Casserole with Tomato and Fennel

Ingredients List

Serves 6 people

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