Spicy Italian Chicken Casserole
A delicious Spicy Italian Chicken Casserole featuring crispy chicken thighs, flavorful vegetables, and a rich tomato sauce.
Equipment
- large non-stick skillet
Ingredients
Meat
- 5 pieces chicken thighs, skin on, bone in (about 200g / 7 oz each)
Seasoning
- Salt
- Pepper
Oils & Fats
- 2 teaspoon olive oil
Vegetables
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 each red capsicum / bell pepper, sliced
- 1 each green capsicum / bell pepper, sliced
Liquids
- ½ cup white or red wine (dry white recommended)
- 800 g can crushed tomato
Instructions
Cooking Instructions
- Use a small knife to prick 5 or so gashes into the skin of the chicken. Sprinkle each side with salt and pepper.
- Place chicken skin side down in a cold large non-stick skillet, then turn the stove onto medium high. As it heats up, the fat under the skin will start to melt through the holes in the skin.
- Cook for 4 – 5 minutes or until the skin is golden and crispy. Turn the chicken and cook the other side for 3 minutes.
- Remove chicken onto a plate, discard fat (don’t scrape the pan) then return to the stove.
- Add oil, garlic and onion. Cook for 1 minute, then add capsicum. Cook for 2 minutes then add wine. Bring to a simmer and stir, scraping the pan to get those golden bits mixed in.
Notes
For chicken breast option: Use 4 small breasts or 3 medium ones, pound to even thickness about 1.5cm / ⅔″ thick. For sub options, chicken broth or water can be used instead of wine.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 80mgCalcium: 50mgIron: 2mg
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