ONE-POT-WONDER CHICKEN CASSEROLE

INGREDIENTS

• 30ml (2 T) Olive Pride Blend Oil

• 1 red onion, peeled and cut into wedges

• 2 garlic cloves, roughly chopped

• 100g streaky bacon, chopped (optional)

• 5–8 chopped chicken pieces

• 100g mushrooms, roughly chopped

• 1 red pepper, roughly chopped

• 30ml (2 T) tomato paste

• 2 bay leaves

• 1 tin (410g) chopped tomatoes

• salt and pepper

• 30ml (2 T) fresh herbs of choice, chopped

METHOD

Heat the Olive Pride Blend Oil in a large pot. (Use an ovenproof pot if you plan to finish the dish in the oven.) Add the onion, garlic, and bacon (if using) and sauté for a few minutes. Fry the chicken pieces in the pot until brown on both sides. Add the mushrooms and red pepper and fry until the mushrooms are golden-brown.

Add the tomato paste, bay leaves and tomatoes. Season generously. Rinse the empty tomato tin with a little water and add it to the chicken. Add the fresh herbs and cook for a few minutes. Place the pot in the oven for 30–40 minutes, or until the chicken is tender. Alternatively, cook on the stove top for 15 minutes with the lid on, then 10 minutes without to reduce the sauce. Serve with pasta or rice.