Chicken casserole

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 14
Servings 4


  • 15 ml olive oil
  • 1 kg chicken pieces
  • 30 ml cake flour
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 x 410 g cans tomatoes
  • 500 ml chicken stock
  • 125 ml white wine
  • 30 ml tomato paste
  • 15 ml castor sugar
  • 60 ml black olives
  • 30 ml fresh basil, chopped
  • 30 ml fresh parsley, chopped
  • salt and ground black pepper


Heat oil in a large, heavy-based pan.
Brown chicken in batches over medium heat.
Remove from pan and sprinkle with flour.
Add onion and garlic to pan and cook for 10 minutes over low heat, stirring occasionally.
Add tomatoes and their juice, the chicken stock and wine.
Bring to the boil, then reduce the heat and simmer for 15 minutes.
Add the tomato paste, sugar and chicken and stir well.
Cover and simmer for a further 15 minutes, stirring occasionally.

Read more on: poultry  |  sauté

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