Chicken Casserole With Red Wine, Ham & Peppers

“This rich, tomatoey chicken dish is full of flavour - and it improves with freezing. To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot.”
1hr 15mins

Ingredients Nutrition


  1. Heat oven to 325°F 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.
  2. 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.
  3. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few minutes Tip in the tomatoes, paste and thyme and mix well. Pour in water to just cover the chicken, and season.
  4. 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.

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