Tomato chicken casserole

Tomato chicken casserole: Deliciously tender poultry dinner. Photo by Adobe Stock Images

Tomato chicken casserole: Deliciously tender poultry dinner

If you need hearty, healthy and flavourful recipes for busy weeknights, our tomato chicken casserole with olives is the way to go.

Tomato chicken casserole

Tomato chicken casserole: Deliciously tender poultry dinner. Photo by Adobe Stock Images

When the week has been long, you want a dinner you can whip-up in no-time that still has all of the nutrients and flavour you want. Our tomato chicken casserole with olives is tender, tangy and perfect for the busy family or individual. The recipe is simple because you probably have some chicken in the freezer and the rest of the ingredients in the pantry. You can also get creative and add your own personal flair to the situation.

Tomato chicken casserole tips

The chicken loves some browning on all sides so that’s the only thing that would take a bit of time. If you want to add some spice, give the sauce a few chili flakes or a teaspoon of medium curry. It won’t overpower the flavours, but lift them up and add complexity. When you’ve made the sauce, you can pop it into the oven for a few minutes to brown and let the tomato sauce get to know the chicken and flavour it more deeply.

If you need hearty, healthy and flavourful recipes for busy weeknights, our tomato chicken casserole with olives is the way to go.

Tomato chicken casserole recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

35

minutes
Total time

50

minutes

Ingredients

  • 4-8 chicken pieces

  • salt and black pepper

  • 3 tbsp 3 oil

  • 4 large 4 tomatoes

  • 1 clove 1 garlic

  • each fresh thyme and basiI

  • 250 ml 250 white wine

  • 12 12 black olives, seeded

  • 1 tsp 1 chopped parsley

Method

  • Season the chicken pieces well. Heat the oil and fry the chicken for 20 minutes, turning often until brown on all sides.
  • Transfer to an oven-­proof dish, cover and continue to cook in the oven for 10 minutes at 180°C.
  • For the sauce
  • Skin the tomatoes and chop them finely. Peel and crush the garlic. Fry in the remaining fat, adding the thyme, basil and wine. Bring to boil. Cook gently until soft. Add the olives and mix well.
  • Arrange the chicken on a serving dish. Pour the sauce over and sprinkle with parsley. Serve with salad.

Notes

  • You can use canned tomatoes for the sauce.

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Do you want to make more tasty weeknight chicken dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Hamlyn All-colour Cook Book.

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