There is very little that can beat a nice chicken casserole recipe for comfort and value. This is a delicious variation on the theme and works particularly well with mashed potato or big pasta shapes. As this meal can be prepared in advance, and is very much a "shove it in the oven and leave it meal" it is perfect for cooking for a weeknight; I tend to prepare and cook it one night, and then serve it the next. The quantities shown in this recipe serve 4.

Ingredients

• 1kg Chicken pieces
• 2 Onions, chopped
• 2 cloves Garlic, finely chopped
• 1 large glass Red wine
• 2 tins Chopped tomatoes
• 1 tin Cannellini beans (or butter beans), drained
• 3 Peppers, chopped (preferably 1 red, 1 green and 1 yellow)
• 1 tbsp fresh Rosemary, chopped
• 2 tbsp fresh Basil, chopped
• 1 tsp Paprika

Method

1. In a casserole dish lightly dry-fry the chicken pieces until they are browned on each side, approximately 5 minutes.
2. Add the remaining ingredients to the pan and mix well.
3. Place the casserole dish into an oven at 170 degrees C and leave to cook for 45 minutes, or until the chicken is cooked through.