Recipe for Chicken and Passata Casserole

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Yield:

4 servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil with a hint of garlic
4 x	Skin-on chicken breast fillets, halved
1 x	250 gram bag shallots, peeled and halved (8oz)
	Salt and freshly ground black pepper
1 x	550 gram jar passata
1 x	15 grams pac fresh thyme, chopped (1/2 oz)
1 x	Green and 1 yellow pepper, de-seeded and sliced

Instructions:

Instructions: 1. Heat the oil in a flameproof casserole, add the chicken and shallots & fry until lightly browned. Drain off excess oil.

2. Pour over the passata, add most of the fresh thyme and seasoning and stir well.

3. Place in a preheated oven 180 C, 350 F, Gas Mark 4 for 30 minutes.

4. Stir in the peppers and olives and return to the oven for a further 30 minutes.

5. Sprinkle over the remaining thyme and serve with Italian bread.

NOTES : A simple, full-flavoured supper dish.

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