Chicken casserole with sweet capsicums, tomato and onion

Chicken casserole with sweet capsicums, tomato and onion

By
From
A la Grecque
Serves
4
Photographer
Mark Roper

A classic summer casserole that is best made when there is an abundance of ripe tomatoes, onions and capsicums in the garden or markets. Use red or yellow capsicums combined with long yellow Hungarian peppers and lots of green onions. Green onions are immature onions, eaten when they are first pulled from the ground. The bulbs are a brilliant white and the stems are still fresh and green.

Ingredients

Quantity Ingredient
1 x 1.6kg free-range chicken
3 red capsicums
2 long yellow peppers
2 green onions, sliced
or 10 spring onions, sliced
2 large ripe tomatoes, sliced
2 garlic cloves, chopped
125ml extra virgin olive oil
salt
freshly ground black pepper

Method

  1. Joint the chicken into thighs, drumsticks and wings and cut each breast fillet in half, keeping it on the bone.
  2. Cut the red capsicums and yellow peppers into halves lengthwise, and remove the stems and seeds. Cut into 4 cm slices.
  3. Arrange the chicken pieces in the bottom of a heavy-based saucepan or casserole dish. Add the capsicums, peppers, onions, tomatoes and garlic and drizzle on the olive oil. Cover the pan with a tight-fitting lid and bring to the boil. Lower the temperature to medium and simmer for 60 minutes. Lower the heat as far as possible and simmer gently for a further 15 minutes. Taste and adjust the seasonings to your liking and serve in shallow bowls.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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