Tuscan Chicken Casserole

Charmaine Lu -
  • 4 chicken thigh fillets, bones and skin removed, halved
  • ½ lemon
  • 2 tbsp olive oil
  • 50g butter
  • 150ml red wine
  • For the Sauce
  • 3 tbsp olive oil
  • 3 chopped shallots
  • 2 chopped garlic cloves
  • 2 rosemary sprigs, leaves chopped
  • 1 lemon, zest only
  • 1 dried chilli, chopped
  • 400ml quality passata
  • Preheat the oven to 200C. Rub the chicken pieces with half a lemon and some olive oil, then season and set aside. Make the tomato sauce by heating the olive oil in a casserole and gently cooking the shallots, rosemary, garlic, lemon rind and chilli for 5 mins. Stir in the passata, season, and leave to simmer for 20 mins to thicken.
  • Meanwhile, heat the remaining oil and butter in a frying pan and fry the chicken until browned all over. Pour in the wine, boil for 2 mins, then add the chicken to the sauce and cook the whole lot - covered - in the oven for 1 hour. When ready, stir and season to taste, then serve with couscous or rice.
90 mins
4 serving