Mediterranean Stove Top Chicken Casserole

Name: Mediterranean Stove Top Chicken Casserole
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4 serving
Ingredients: 2 tablespoons olive oil; 8 chicken thighs; 3 ounces Bacon; 1 onion; 4 garlic cloves; 1½ teaspoons paprika; 1 can cherry tomatoes; 2 cups chicken stock; ½ cup red wine; 2 red peppers; 2 bay leaves; 1½ teaspoons dried thyme; 1 sprig fresh Rosemary; 1 stick cinnamon; 1 tablespoon corn flour; 1 tablespoon capers; 10 black olives; feta cheese

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings
4
Calories
774 kcal
Course
Main Course
Cuisine
Mediterranean

Mediterranean Stove Top Chicken Casserole

Emmett Bennett

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An easy-to-throw-together and colourful chicken casserole full of wonderful Mediterranean flavours such as bacon, paprika, red peppers, tomatoes, herbs, olives, capers and, of course, feta cheese. This can be cooked on the stove top on a busy week-night to feed a family of four. Alternatively, if you're cooking for just one or two you can eat half of it with mashed potatoes or olive oil toasts and then turn the other half into a pie the next day!

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Ingredients

Servings

2 tablespoons olive oil
8 chicken thighs
3 ounces Bacon this is about 3 large rashers / slices (use pancetta if you prefer)
1 onion sliced into rounds
4 garlic cloves chopped
1½ teaspoons paprika
1 can cherry tomatoes (14 ounces)
2 cups chicken stock
½ cup red wine
2 red peppers chopped into medium-sized pieces
2 bay leaves
1½ teaspoons dried thyme (or use oregano or mixed Italian herbs)
1 sprig fresh Rosemary (optional)
1 stick cinnamon (optional)
1 tablespoon corn flour /corn starch (for thickening)

to serve

1 tablespoon capers
10 black olives pitted (approximate number)
feta cheese crumbled (amount to taste)

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Instructions

Heat the oil in a large stove top casserole dish or pot. Brown the chicken on both sides. Then transfer it to a plate and cover to keep warm and moist.
In the same pan, fry the bacon for a few minutes, then add the onion and cook on a medium heat for around 5 minutes.
Add the garlic and paprika and cook for another minute or two.
Put the chicken back in the pan with the cherry tomatoes, broth/stock, and wine. Then add the peppers, bay leaves, and dried thyme. Add the optional rosemary sprig and cinnamon stick at this point too. Season well.
When it’s boiling, turn down the heat and let the casserole simmer for about 40 minutes.
Just before the end of the cooking time, mix the corn flour with a little water, then stir into the pan to thicken the sauce a little.
Just before serving, sprinkle over the capers, olives and crumbled feta cheese. Serve with mashed potatoes, pasta, or olive oil toasts.

Equipments used:

Notes

Slow cooker/Pressure cooker: I think the stove top version allows the flavours to infuse into the casserole better, but it's still a great chicken stew made in either a slow cooker or pressure cooker.
Brown the chicken, bacon and onions first in the bowl of your slow cooker or pressure cooker.
In a slow cooker: Add all the other ingredients and cook on low for at least 6 hours. Or high for 3 hours.
To thicken, add the cornflour / corn starch mixed with a little water just before serving. You may wish to reduce the sauce slightly too by letting it bubble on high or on the saute setting for a few minutes.
In a pressure cooker / Instant Pot: Brown the chicken, bacon and onions first on the saute setting, then cook on high pressure for 15 minutes. Release the pressure quickly (I use the 'auto quick' setting on my pressure cooker).
Once again, add the corn flour at the end of the cooking time. Reduce for a few minutes on the saute setting before serving.
Freezing to prep ahead: You can freeze all the ingredients (apart from the garnishes) in freezer safe bags for up to 3 months if you like. When you want to cook your casserole you can defrost for 24 hours in the fridge, then throw everything in the slow cooker or pressure cooker.
If you like you can still brown the chicken in the pot first.
Of course you can also freeze the cooked casserole. Simply let cool then freeze for up to 3 months in freezer bags or containers.
To serve: In Winter I like to serve this chicken casserole with mashed potatoes.
In Spring or summer I prefer to serve it over pasta or with olive oil toasts, or air fryer garlic bread or Greek bread.

Nutrition Information

Show Details

Calories 774kcal (39%) Carbohydrates 16g (5%) Protein 44g (88%) Fat 56g (86%) Saturated Fat 15g (75%) Cholesterol 239mg (80%) Sodium 704mg (29%) Potassium 864mg (25%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 2462IU (49%) Vitamin C 79mg (88%) Calcium 50mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 774 kcal

% Daily Value*

Calories	774kcal	39%
Carbohydrates	16g	5%
Protein	44g	88%
Fat	56g	86%
Saturated Fat	15g	75%
Cholesterol	239mg	80%
Sodium	704mg	29%
Potassium	864mg	18%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	2462IU	49%
Vitamin C	79mg	88%
Calcium	50mg	5%
Iron	3mg	17%