Mediterranean Stove Top Chicken Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
774 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Stove Top Chicken Casserole
Description
This casserole starts by browning chicken thighs to develop flavor, followed by cooking bacon and onions in the same pan. Garlic and paprika build a base, then liquids—including cherry tomatoes, chicken stock, and red wine—and herbs are added to simmer the chicken gently for 40 minutes. Red peppers, bay leaves, thyme, optional rosemary sprig, and cinnamon stick enhance the aromatic complexity. The sauce is thickened near the end with cornflour to give it a satisfying body.
The finished dish features tender chicken steeped in a stew enriched with tomato and wine, accented by smoky bacon and a blend of herbs and spices. The addition of capers, olives, and feta cheese just before serving introduces bright, salty notes against the savory base.
This casserole is suitable as a hearty main course. It pairs nicely with mashed potatoes for a comforting winter meal or pasta and olive oil toasts in warmer months. The varied garnishes provide balance and elevate the flavor to something more complex than a simple stew.
You can also prepare this in a slow cooker or pressure cooker by browning ingredients first and then cooking for longer periods, ensuring flavors meld well. The casserole freezes well, either as raw ingredients or after cooked, lasting up to three months. Thicken the sauce with cornflour after reheating if necessary.
Ingredients
- 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 chopped, cloves
- 1½ teaspoons paprika
- 1 can cherry tomato 14 ounces
- 2 cups chicken stock
- ½ cup red wine
- 2 red bell pepper chopped into medium-sized pieces
- 2 bay leaf
- 1½ teaspoons thyme or use oregano or mixed Italian herbs, dried
- 1 prig rosemary optional, fresh
- 1 tick cinnamon (optional)
- 1 tablespoon cornflour /corn starch (for thickening
to serve
- 1 tablespoon capers
- 10 black olives pitted (approximate number)
- feta cheese crumbled (amount to taste)
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.
Notes
- Brown chicken, bacon, and onions first for better flavor before slow or pressure cooking.
- Cook slowly in a slow cooker for 6 hours on low or pressure cook for 15 minutes after browning.
- Freeze uncooked casserole ingredients or cooked casserole for up to 3 months.
- Thicken the sauce with cornflour mixed in water before serving.
- Pair with mashed potatoes in winter and pasta or toasted bread in warmer seasons.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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