With a trusty jar of tomato paste sauce, you can create this sensational chicken casserole.
Ingredients
- 1/4 cup plain flour
- 8 (1.2kg) skinless chicken thigh cutlets
- 21/2 tablespoons olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 1 tablespoon roughly chopped fresh rosemary leaves
- 1 tablespoon roughly chopped fresh sage leaves
- 1 (140g) chorizo sausage, quartered lengthways, chopped
- 1/2 cup dry white wine (optional)
- 1 cup Massel salt reduced chicken style liquid stock
- 575g jar napoletana pasta sauce
- 1/2 cup pitted kalamata olives, sliced
- Couscous, to serve
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.
- Step 2Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to a plate.
- Step 3Heat remaining oil in dish. Add onion, garlic, rosemary, sage and chorizo. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add wine, if using. Simmer for 30 seconds. Stir in stock and sauce. Return chicken to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour. Remove lid. Add olives. Bake, uncovered, for 30 minutes or until chicken is tender and sauce has thickened. Serve with couscous and beans.
- Low carb
- Lower gi
Nutrition
3502 kj
Energy
47.5g
Fat Total
13.2g
Saturated Fat
4.8g
Fibre
60.7g
Protein
202mg
Cholesterol
1672mg
Sodium
33.9g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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