One-Pot Italian Chicken Casserole

4
Servings
10m
Prep Time
35m
Cook Time
45m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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