Chicken Casserole

Serves 4
Preparation time 30 minutes
Cooking time 50 minutes


1 kg chicken pieces
1 large onion, diced
6 garlic cloves
1 tablespoon cooking oil
1 x 400g can chopped tomatoes
½ teaspoon dried tarragon (or 3-4 fresh sprigs)
75 ml red wine vinegar
75 ml white wine vinegar
150 ml chicken stock
pepper to season


  • Preheat oven to 150 C or Gas Mark 3
  • Skin the chicken pieces and remove all signs of visible fat
  • In a large pan or hob proof casserole dish cook the onion and whole cloves in the oil without colour for 5 minutes
  • Add the canned tomatoes, tarragon, vinegars and chicken stock and bring to a simmer
  • Allow to reduce a little
  • Add the chicken pieces to sauce and cook for 5 minutes
  • Transfer to a casserole dish, cover and place in the preheated oven for 50 minutes
  • Serve with potatoes or chunks of whole grain bread and green beans

Recipe tip:  Sprinkle with parsley before serving for a vibrant colour

Per 100g

Low fat, low saturates, low sugar, low salt

Per serving

Energy: 483 Kcals/ 2035 Kjoules  Fat: 16.6g   Saturates: 4.2g  Sugars: 6.2g   Salt:  0.6g 

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