Yummy Chicken, tomato and chickpea casserole Recipe

Comforting and nutritious, this dish is filled with aromatic Mediterranean flavours.
Chicken, tomato and chickpea casserole
Prep Time : 0:15 | Cook Time : 2:00 | Total Time : 2:15 | Serving : 4 person.


  • 2 tablespoons plain flour

  • 1.2kg chicken pieces (such as drumsticks and thigh pieces)

  • 1 1/2 tablespoons olive oil

  • 4 garlic cloves, finely chopped

  • 10 fresh sage leaves

  • 3 sprigs fresh thyme

  • 1 sprig fresh rosemary

  • 2 x 7cm-long strips lemon rind, white pith removed

  • 80ml (1/3 cup) white wine

  • 1 x 800g can diced Italian tomatoes

  • 125ml (1/2 cup) Massel salt reduced chicken style liquid stock

  • 1 x 425g can chickpeas, drained, rinsed

  • 2 tablespoons chopped fresh continental parsley

  • Crusty bread, to serve


  • Step 1

    Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.

  • Step 2

    Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.

  • Step 3

    Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.

  • Step 4

    Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)

  • Step 5

    Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

User Review
0 (0 votes)