Recipe for Ham and Chicken Casserole
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!
This recipe will serve four people and can be ready in around an hour and a half.
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 the 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. If necessary pour a little more oil into the casserole dish and reduce the heat. Wash and chop the peppers and add them to the dish, cooking for around 3 minutes. Then chop the leek and celery into thick slices and add to the dish, before crushing in the garlic cloves. Stir the mixture for another 2 or 3 minutes before adding the cooked ham.
6. Add the red wine and then sprinkle the paprika over the contents. Mix the whole thing up really well.
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 little more seasoning, add the chicken back into the casserole and then pour in boiling water to so it just covers the food. Bring to the boil then turn off the heat.
9. Place the lid over the casserole and place 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 don’t manage to eat the whole casserole you can freeze whatever’s left.
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