Chicken & Tomato Casserole

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Not all vegetables here need to be used. Select according to availability, choice and cost. If you have time why not

make your own stock.


Number of servings: 4

Preparation time: 40 minutes

Cooking time: 11/2 hours



  • 8 small chicken portions
  • 2 teaspoons of vegetable oil
  • 5 carrots peeled and sliced
  • 3 celery sticks trimmed and sliced
  • pinch of chilli powder
  • 1 teaspoon mixed herbs
  • 2 cans of tomatoes
  • chopped fresh parsley to garnish
  • pinch of salt
  • pepper
  • 1 medium onion
  • 1 red pepper sliced
  • low salt chicken stock cube
  • 275ml of warm water


  • Pre-heat the oven to 190°C / 375°F.
  • Heat the oil in a pan and brown half the chicken pieces thoroughly on all sides. This will take about 12 minutes. Remove with a spoon, then fry the remaining pieces. Remove and set aside.
  • Dissolve the stock cube in 275mls of warm water.
  • Fry the onion, carrots, celery and red pepper over a medium heat for 9 minutes, stirring occasionally, until soft but not brown. Stir in the chilli powder, pepper, herbs, tomatoes and stock.
  • Return the chicken to the pan, season to taste and bring to the boil. Place in a casserole dish.
  • Cover and cook in the centre of the oven for 1 hour.
  • Remove the lid and continue cooking for a further 30 minutes until the meat is very tender.
  • To serve: Sprinkle with the chopped fresh parsley.


Keywords: Vegetables, stock



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