Michelle’s Delizioso Italian Style Chicken Casserole
10 skinless and boneless chicken thigh fillets (about 700-800g)
350g of Shallots or 1 onion chopped
1 clove garlic, crushed
1 large red pepper, seeded and diced
225g mushrooms, chopped
400g chopped tomatoes
150-200ml good quality chicken stock
150ml red wine
2 teaspoons chopped Italian herb seasoning
Ground black pepper
1 tablespoon cornflour
Fresh herb sprigs to garnish
Preheat oven to 180/fan 160/gas mark.
Heat olive oil in flameproof casserole dish. Add the chicken and brown on all sides, for about 5 mins, or until sealed.
Add all the remaining ingredients, except cornflour and herb garnish. Stir to mix, and gently bring to boil.
Cover and bake in the oven for 45-60 mins or until chicken and veg are cooked and tender.
Remove the casserole from the oven and put back on the hob on a low heat before blending the cornflour with a little water into smooth paste. Stir into the casserole.
Turn up the heat until your sauce thickens and then simmer gently for 5 mins.
Garnish with fresh herb sprigs, serve with rice, mash, or new potatoes, and a selection of vegetables.