I love chicken, and I love ham, so guess what, I love this recipe! This is a great, healthy, and easy to following chicken breast recipe that includes ham. Hearty and filling, a winner every time!
Serves 4, ready within 90 minutes.
Ingredients
4 chicken breasts, 250g cooked ham, Olive oil, 300ml red wine, 1 red pepper, 1 green pepper, 4 celery stalks, 2 garlic cloves, 1 leek, 1 tsp paprika, 400g can of chopped tomatoes, 1 tbsp tomato pure, 2 sprigs fresh thyme, 2 tbsp fresh parsley, salt and pepper
1. Pre heat your oven to 160C.
2. Take your chicken and drizzle over a little olive oil. Rub in the oil with salt and pepper, wash your hands and place a casserole dish over a medium heat, adding a little oil to this too.
3. Add the chicken breasts to the dish and fry until cooked through and golden on both sides.
4. Remove the chicken from the pan and set aside for later.
5. Wash and cut the peppers, celery and leeks. Don't cut them up too small, leave them nice and chunky. Now add a little more olive oil to the casserole dish if required and turn down the heat a little. Put the peppers in, allowing them to cook in the oil for around 4 minutes. Then add the celery and leek and mix together well for another 2 minutes before adding chunks of cooked ham.
6. Add a little paprika over the mixture and stir in well before adding the red wine.
7. Keep stirring for a couple of minutes to give the wine the chance to really blend in with the food. Then add the tomato puree, chopped tomatoes and thyme.
8. Add a pinch of salt and pepper and then add the chicken back into the casserole dish. Finally pour in boiling water until is just covers the contents, bring the whole lot to the boil and then turn off the heat.
9. Put a lid on the casserole and stick it in the oven for an hour.
10. Serve hot with new potatoes (or mash) and a sprinkling of parsley, wine and a crusty bread roll so everyone can mop up their plates!
If you have any leftovers this casserole if freezable.
Serves 4, ready within 90 minutes.
Ingredients
4 chicken breasts, 250g cooked ham, Olive oil, 300ml red wine, 1 red pepper, 1 green pepper, 4 celery stalks, 2 garlic cloves, 1 leek, 1 tsp paprika, 400g can of chopped tomatoes, 1 tbsp tomato pure, 2 sprigs fresh thyme, 2 tbsp fresh parsley, salt and pepper
1. Pre heat your oven to 160C.
2. Take your chicken and drizzle over a little olive oil. Rub in the oil with salt and pepper, wash your hands and place a casserole dish over a medium heat, adding a little oil to this too.
3. Add the chicken breasts to the dish and fry until cooked through and golden on both sides.
4. Remove the chicken from the pan and set aside for later.
5. Wash and cut the peppers, celery and leeks. Don't cut them up too small, leave them nice and chunky. Now add a little more olive oil to the casserole dish if required and turn down the heat a little. Put the peppers in, allowing them to cook in the oil for around 4 minutes. Then add the celery and leek and mix together well for another 2 minutes before adding chunks of cooked ham.
6. Add a little paprika over the mixture and stir in well before adding the red wine.
7. Keep stirring for a couple of minutes to give the wine the chance to really blend in with the food. Then add the tomato puree, chopped tomatoes and thyme.
8. Add a pinch of salt and pepper and then add the chicken back into the casserole dish. Finally pour in boiling water until is just covers the contents, bring the whole lot to the boil and then turn off the heat.
9. Put a lid on the casserole and stick it in the oven for an hour.
10. Serve hot with new potatoes (or mash) and a sprinkling of parsley, wine and a crusty bread roll so everyone can mop up their plates!
If you have any leftovers this casserole if freezable.
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