Mediterranean Chicken Casserole

Sorry there have been no new recipes for a while, I bought the Tom Kerridge Dopamine Diet book and pretty much everything we’ve eaten in the last few weeks has been out of this book! 

I decided it was about time I got back to my own recipes though so here is an easy one-pot dish which packs in lots of flavour and is ideal for a weeknight dinner.


(Serves 2)

Splash of olive or vegetable oil

1 chicken breast, trimmed and cut into chunks

1/3 chorizo ring

1 glass red wine

1 can butterbeans, drained

1 onion, diced

2 cloves garlic, chopped or crushed

400g tin tomatoes

1 tbsp tomato puree

2 tsp balsamic vinegar

1 tbsp oregano

Salt and pepper

In a heavy-bottomed casserole dish, heat the oil over a medium-high heat. Sear the chicken pieces until golden, turning to cook evenly. Remove to a plate.

Add the chorizo and red wine to the pot and bubble until the wine has reduced almost to a glaze. Remove the chorizo to the same plate as the chicken.

Turn down the heat a little and add the onion and garlic to the pot and stir until softened. Add the chicken and chorizo back in, along with the tomatoes, butterbeans, tomato puree, oregano, balsamic vinegar and salt and pepper. 

Simmer for 15-20 minutes, taste for seasoning and serve with green veg of your choice.


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