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Chicken, tomato and chickpea casserole

  • 0:15 Prep
  • 2:00 Cook
  • 4 Servings


  • 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


  • 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.
  • 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.
  • 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.
  • 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.)
  • 5
    Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.

Source: taste.com.au


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