One-Pot Italian Chicken Casserole
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (372.6 g)
- Calories 230.8
- Total Fat - 12.3 g
- Saturated Fat - 2.1 g
- Cholesterol - 45.6 mg
- Sodium - 306.8 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 6.4 g
- Sugars - 7 g
- Protein - 12.8 g
- Calcium - 109.9 mg
- Iron - 3.4 mg
- Vitamin C - 45.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a flameproof casserole dish over medium heat and add the onion, garlic, olives and fennel seeds and cook stirring for 3 to 4 minutes or until aromatic and then add the wine, passata and stock and bring to the boil.
Step 2
Add chicken and cover and simmer, stirring occasionally for 15 minutes and then add the beans and half the basil and simmer uncovered for 10 minutes.
Step 3
Stir in juice and half the rind and simmer for 5 minutes or until the chicken is tender.
Step 4
Season with pepper and top with remaining shredded basil and extra basil leaves and remaining rind.
Step 5
TIP - transfer to an airtight container and freeze for up to 3 months.
Tips
No special items needed.
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