Italian chicken and sausage casserole
Ingredients
- 2 tablespoons olive oil or ghee
- 4 – 6 pieces chicken legs or thighs with skin and bone
- 4 uncooked sausages casing removed and chopped
- 1 onion diced
- 3 garlic cloves minced
- 2 celery stalks chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano and dried thyme
- 1/2 teaspoon sea salt and black pepper
- 4 fresh tomatoes diced or 1 can diced tomatoes
- 4 tablespoons tomate paste
- 1 cup chicken stock preferably homemade
- 1/2 teaspoon raw sugar optional
- 1 green capsicum seeded and chopped
- 10-12 black or kalmata olives pitted
Method
Step 1. Heat oil in a heavy-bottom pot/dutch oven.
Step 2. Add chicken pieces, sprinkle with the salt and pepper, and brown on all sides. Add the chunks of sausage to brown at the same time if you have space or cook in batches.
Step 3. Add onion, garlic, celery and the herbs and stir in with the meat. Stir in the tomatoes, tomato paste and chicken stock and bring to a simmer.
Step 4. With the lid on (I always leave it open a crack), turn down to low and let it simmer gently for about an hour.
Step 5. After an hour, add the green capsicum and olives, thrown in whole.
Step 6. Remove the lid and simmer (with the lid off) for another half hour to reduce and thicken the sauce. Taste and adjust seasonings as needed, adding the sugar if the sauce needs mellowing.
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