Thursday, October 27, 2011

Super easy tomato-mushroom-chicken casserole

I love making this, because it’s great to make a meal for two with four chicken pieces, or use a bigger dish and cook ten chicken pieces for a dinner party.

Serve it with basmati rice or cous cous and a salad - and voila!

Pick an oven proof dish based on how many pieces you would like to cook and start making the sauce in the dish. Excuse the use of 'dollops' and 'glugs' – I really free pour with this recipe.


- A good dollop (about half a glass) of whatever wine you may be drinking at dinner (white or red)

- A glug of good extra-virgin olive oil

- 1 Tablespoon of smoked paprika (I like the imported one from woolies)

- 1 Tablespoon of brown sugar

- 1 Tablespoon of red wine vinegar

- 1 tin of tomatoes or about five chopped fresh tomatoes

- A dash of tomato sauce

- 1tsp of tomato paste

- 1 onion diced

- 1 large clove or two medium cloves of garlic finely choppes

- Button mushrooms halved (put in as many or as little as you like)

- 5 or so pepperdews thinly sliced

- A tub of cream (or only half if you are cooking four pieces)

- A few strands of saffron

- Chilli flakes

- Salt and pepper

It may seem like a lot, but you can leave certain things out. For example like the wine - if you don't drink - or the mushrooms if you don't like them, and the chilli flakes if you want a less spicy dish.

Simply stir it all together and add the chicken pieces, covering them as much as possible.

Bake the dish at 200 degrees Celsius for 60-90 minutes. Turn pieces over half way and when you think they are done, just cut one of the pieces to double check the chicken is cooked through.


PS - I like to sprinkle Parmesan over the chicken when I serve the dish.

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