B's Food Kitchen

I love casseroles, I love chicken and I love courgettes, so on Friday I made a chicken and courgette casserole which I served with brown rice. It makes enough for four servings, enjoy!



1 tbsp olive oil
1 tbsp butter
360g chicken thigh fillets (no skin or bone), cut into chunks
black pepper
2 tbsp plain flour
50ml white wine
400g chopped tomatoes
500ml chicken stock
1 red pepper, sliced
2 courgettes, sliced
5 banana shallots, peeled and halved
1 garlic bulb, chopped in half
1 sprig of rosemary
1 sprig of thyme
1 fresh bay leaf
5 basil leaves


1. Heat the oven to 180C (Fan 160). Meanwhile, in a casserole pot heat the oil and butter on a high heat. When the butter has melted add in the chicken and cook till brown on all sides. Season with black pepper and then mix in the flour.

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