Chicken Casserole With Red Wine, Ham & Peppers

This rich, tomatoey chicken dish is full of flavour - and it improves with freezing. To freeze: Cool completely, transfer to a freezer container, seal and freeze for up to two months. To serve, defrost thoroughly in the fridge overnight before reheating at 350F for 45 mins, or until bubbling hot.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 8  chicken thighs, on the bone
• 1  red pepper, seeded and quartered
• 1  green pepper, seeded and quartered
• 2  garlic cloves, finely chopped
• 1  leek, trimmed and thickly sliced
• 8  ounces ham, cut into chunks
• 1  teaspoon paprika
• 1 1⁄4 cups red wine
• 14  ounces chopped tomatoes
• 1  tablespoon tomato paste
• 2  sprigs fresh thyme or 1⁄2 teaspoon dried thyme
• 2  tablespoons fresh parsley, chopped, to serve

Directions

1. Heat oven to 325°F Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside.
2. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.
3. Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few minutes Tip in the tomatoes, paste and thyme and mix well. Pour in water to just cover the chicken, and season.
4. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.