Mango, pear & ginger crumble
This crumble is a perfect pud for the freezer - and we've given it a tropical twist
Chicken casserole with red wine, ham & peppers
- Preparation and cooking time
- Total time
- Made in 1½ hours
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 8 chicken thighson the bone
- 1 red pepperseeded and quartered
- 1 green pepperseeded and quartered
- 2 garlic clovesfinely chopped
- 1 leektrimmed and thickly sliced
- 225g cooked hamcut into chunks
- 1 tsp paprika
- 300ml red wine
- 400g can chopped tomatoes
- 1 tbsp tomato purée
- 2sprigs fresh thymeor ½ tsp dried
- 2 tbsp chopped fresh parsleyto serve
Nutrition: per serving
- kcal896
- fat59g
- saturates17g
- carbs9g
- sugars0g
- fibre3g
- protein71g
- salt2.39g
Method
step 1
Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
step 2
Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.
