Looking for a week night supper that’s quick to make but doesn’t compromise on the flavour? Try this one pot Mediterranean Chicken casserole recipe for a dinner idea that won’t take you an age to make.
Using oregano, olives and cherry tomatoes, this casserole dish has a distinct Mediterranean flavour that will instantly transport you back to your European summer holidays.
Using chicken thighs, which are generally cheaper than chicken breasts, the meat will be tender and tasty. Adding dry white wine and sherry vinegar creates a wonderful aroma when mixed with the garlic and herbs. Plus, the whole thing only takes about 45 minutes to cook, plus a little time for preparation.
And as it’s all in one pot, there’s not much washing up to do either.
- 12 chicken thighs, boneless
- 2tbsp olive oil
- 4 garlic cloves, crushed
- 150ml dry white wine
- 100ml chicken stock
- 1tsp dried oregano
- 4 sprigs fresh thyme
- 250g cherry tomatoes
- 50g pitted black olives
- 2tbsp sherry vinegar
- a large handful of fresh basil
Heat the oven to 180C, gas 4. Brown the chicken in a little oil. Put it into a large ovenproof sauté pan in one layer, and add the oil, garlic, wine, stock, oregano and thyme. Put into the oven, uncovered, for 25 minutes.
Stir the sauce and baste the chicken, then add the tomatoes, olives and vinegar and put back into the oven, uncovered, for 10-15 minutes until the chicken is cooked through and slightly crisp. Scatter with basil and serve with baby new potatoes.