Chicken Casserole with Red Peppers and Mushrooms


6 boneless chicken thighs

2 skinless chicken breasts cut into 4

One large cooking onion peeled, cut in half and sliced

Four large garlic cloves, peeled and chopped or crushed

Fresh mushrooms cleaned and sliced

1 red pepper cut into small chunks

1 large tomato cut into small chunks (tinned is fine, if you don’t have fresh)

Splash of Lee and Perrins Worcestershire sauce

A heaped teaspoon of paprika

A heaped teaspoon of dried oregano

Salt and pepper to taste

Olive oil and butter to cook

Splash of good quality red wine.  I used Spanish Faustino.

Chicken stock to cover


In a large deep frying pan, add the butter and olive oil and warm.  Add the onions and garlic.  Add the chicken and fry until sealed. Then add the mushrooms.

Add the rest of the ingredients and cook on a low heat for about 40 minutes.  I set the timer.


Courgettes on the griddle pan

Cut the courgettes as in the photograph.  I sprinkled them with salt to release some of their water.  Then heat a griddle pan and pop them on with black pepper until charred.

Potatoes with zatar and sesame seeds

Boil some baby potatoes.  Wash and drain them.  Cut in halves.  Put some butter and olive oil in a frying pan and warm them through again, adding a teaspoon or two of zatar and some sesame seeds.  I had fresh rosemary and parsley to hand so cut some over the potatoes as well


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