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How to make Chicken, olive and chorizo casserole

Yield = 4
Prep time: 0:15
Cook time: 1:55
Total time: 2:10

Ingredients

  • 1/4 cup plain flour
  • 8 (1.2kg) skinless chicken thigh cutlets
  • 21/2 tablespoons olive oil
  • 1 medium brown onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon roughly chopped fresh rosemary leaves
  • 1 tablespoon roughly chopped fresh sage leaves
  • 1 (140g) chorizo sausage, quartered lengthways, chopped
  • 1/2 cup dry white wine (optional)
  • 1 cup Massel salt reduced chicken style liquid stock
  • 575g jar napoletana pasta sauce
  • 1/2 cup pitted kalamata olives, sliced
  • Couscous, to serve
  • Steamed green beans, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Place flour and chicken in a large bowl. Season with salt and pepper. Toss to coat. Remove chicken, shaking off excess.
  • Step 2 Heat 2 tablespoons oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to a plate.
  • Step 3 Heat remaining oil in dish. Add onion, garlic, rosemary, sage and chorizo. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add wine, if using. Simmer for 30 seconds. Stir in stock and sauce. Return chicken to dish. Cover. Bring to the boil. Transfer dish to oven. Bake for 1 hour. Remove lid. Add olives. Bake, uncovered, for 30 minutes or until chicken is tender and sauce has thickened. Serve with couscous and beans.