Go Back
–+ servings
Jennifer Oppermann
No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine French
Servings 6 servinces
Calories 465 kcal

Ingredients
  

  • 1 tbsp rapeseed oil
  • 20 g butter
  • 6 chicken thighs
  • 2 onions medium, chopped finely
  • 3 red peppers de-seeded and cut into chunks
  • 200 g button mushrooms quartered
  • 3 cloves garlic crushed
  • 2 tsp dried basil
  • 300 ml chicken stock
  • 1 can chopped tomatoes
  • 150 ml white wine
  • 8 tbsp cream
  • 3 tbsp parsley to garnish
  • 10 black olives to garnish, optional

Instructions
 

  • Heat 1 tablespoon of the rapeseed oil and the butter in an oven-proof pot. Add the chicken thighs to the pot in 2 batches and cook until golden brown on both sides. Remove the chicken from the pot and set aside.
  • Add the onion to the pot, fry over a medium heat, when it begins to soften add in the garlic and stir around. Add in the peppers and mushrooms to the pan and cook for 3 minutes. Add in the chopped tomatoes and basil.
  • Preheat the oven to 180°c. Transfer the cooked vegetables and juices to an oven proof dish, arrange the chicken on top.
  • Pour the wine and stock over the chicken. Cover the casserole dish and cook for 40 minutes.
  • Pour the cream in to the casserole, cook for 10 more minutes.
  • Garnish with chopped parsley and olives (optional) Serve with your favorite pasta or creamy mashed potato.

Nutrition

Calories: 465kcalCarbohydrates: 15gProtein: 23gFat: 33gSaturated Fat: 12gCholesterol: 147mgSodium: 400mgPotassium: 757mgFiber: 3gSugar: 7gVitamin A: 2603IUVitamin C: 89mgCalcium: 75mgIron: 3mg
Tried this recipe?Let us know how it was!