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Chicken and Capsicum Casserole

Serves

Ingredients

  • 1.25kg - 1.5kg roasting chicken
  • 60g Australian butter
  • 2 medium onions, sliced into rings
  • 3 tablespoons plain flour
  • 1 chicken stock cube
  • 2 tablespoons white wine
  • 1 x 425g can tomato puree
  • 1 medium green capsicum, cut into strips
  • 1 tablespoon paprika
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon dried thyme
  • bay leaf
  • 1 clove garlic, crushed
  • 1/2 cup Australian cream
  • 1 tablespoon lemon juice
Download Recipe (PDF)

Method

  1. Cut chicken into serving portions. Melt butter and brown chicken pieces. Transfer to a casserole dish. Reduce heat and saute onion for 1-2 minutes then stir in flour. Dissolve stock cube in wine and add to pan with tomato puree. Add capsicum, herbs and garlic. Stirring, bring to the boil and pour over chicken. Cover and bake at 180C for 1 1/4 hours. Gradually stir in cream, then lemon juice. Serve immediately.

Nutritional Information

Nutrients per serve:
Energy (kj) 3318
Protein (g) 54
Fat, Total (g) 56
Carbohydrates (g) 19
Sodium (mg) 0
Calcium (mg) 103
Iron (mg) 0

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