Chicken casserole with Mediterranean vegetables and olives

Chicken casserole with Mediterranean vegetables and olives

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

This is a great dish to learn to cook, and it’s so good you can serve it to dinner guests. It freezes well, so you may wish to make double quantities for future emergency meals.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
8 chicken pieces on the bone, skin removed
4-5 sprigs lemon thyme, finely chopped
1/2 onion, diced
1 tablespoon red wine vinegar
or 3 tablespoons dry white wine
1 red or green capsicum, seeded and diced
4 tomatoes, cut into 1 cm dice
2 medium zucchini, diced
1 bay leaf
salt
freshly ground black pepper
1 garlic clove, finely chopped
1/4 cup parsley, chopped
20 black or green olives

Method

  1. Heat the oil in a non-stick saucepan over a medium heat. Brown the chicken pieces in batches, to keep the temperature high. Add the thyme and onion, lower the heat and cook gently for 2 minutes. Add the vinegar and capsicum, stir briefly and cook for a further 2 minutes. Add the tomatoes, zucchini and bay leaf and stir well. Season with a little salt and pepper and bring to a simmer.
  2. Cover the saucepan and cook over a low heat for 20 minutes, or until the chicken is cooked. Stir a couple of times during the cooking.
  3. Just before serving, stir in the chopped garlic, parsley and olives.
Tags:
Gabriel
Gate
Recipes for a Great life
health
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low-fat
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