We have added a wholesome and hearty casserole to our collection of chicken recipes. Fulfil your passion for Italian food by cooking up our Italian Chicken Casserole, the perfect solution for a warm and filling evening meal.
Serves 41 hour 15 minutes
4 tablespoons Napolina Light in colour Olive Oil
2x 400g cans Napolina Chopped Tomatoes
70g Napolina Double Concentrate Tomato Puree
1kg chicken thighs, deboned
2 large red onions, finely chopped
4 cloves garlic, finely chopped
2 celery sticks, chopped
2 carrots, chopped
50g Green Olives, halved
2 tablespoons Balsamic Vinegar
200ml chicken stock
Handful of fresh rosemary leaves finely chopped
Salt and black pepper
Preheat the oven to 200°C
Heat 4 tablespoons light in colour olive oil in a pan. Add 1kg of chicken thighs, turning to brown on all sides. Once browned, remove from the pan and transfer to an ovenproof dish.
Chop 2 onions, 4 cloves of garlic, 2 celery sticks, and 2 carrots and a handful of rosemary leaves. Halve 50g green olives.
In the same pan that cooked the chicken add the onion, garlic, celery and carrots lightly frying for 10 minutes until softened. Add 2 cans of chopped tomatoes, 70g tomato puree, 2 tablespoons balsamic vinegar, 200ml of chicken stock, the green olives and the rosemary. Season with salt and pepper and simmer for about 10 minutes.
Pour the sauce over the chicken. Place the lid on the dish and bake for 45 minutes until the chicken is cooked through.
Serve with crusty bread or some al dente Napolina Egg Pappardelle pasta.