Inspired by the most recent Jamie Oliver SuperFoods series and the fact that the weather is starting to cool and become quite autumnal, this comforting casserole was born. A delicious healthy dish which is great served with chunks of homemade bread or some great bread from your local artisan baker.
Its also a one pot dish which we love as it saves on washing up, the vegetable content is also infinitely variable depending on what you have in the fridge and frugal too as it uses the humble chicken thigh, this cut is normally much cheaper and much more flavourful than the chicken breast.
What you need
- 4 Chicken Thighs - skinless and boneless
- Sweet potato (butternut squash would be a good substitute) - peeled and cut into chunks
- Onion - 1 large red, cut into chunks
- Celery - 2 sticks, copped
- Mushrooms - handful, chunky slices
- Red Pepper - de-seeded and chunky chopped
- 3 cloves garlic - finely sliced
- Couple of springs fresh rosemary - picked into stems
- Rapeseed oil
- Couple of fresh bay leaves
- 1 tin of plum tomatoes
- About 250ml red wine
- 8- 10 blacked pitted olives
- Bread to serve
- Large cast iron casserole pot or similar
What you do
- Pre heat the oven to 180c
- Place the casserole on a high heat and add a little oil, add the onion and fry for just a couple of minutes until starting to colour, add the rosemary, bay leaves and garlic and stir fry for a few seconds, then add the chicken thighs, just to colour.
- Now add the celery, mushrooms, red pepper, lives and sweet potatoes to the pot, stir
- Add the wine, tin of tomatoes to the pot, stir and bring to a simmer, adding a little water if necessary
- Place in the oven and cook for an hour or so until the chicken is falling and the vegetables are soft and yielding. Taste for seasoning, you may not need any due to the olives.
- Serve straight from the pot strewed with more rosemary.