Castella Imports

Rich Mediterranean Chicken Casserole


8 chicken thighs
2 tbsp. Aegean Extra Virgin Olive Oil
1 medium red onion, sliced
2 garlic cloves, crushed
1 large red bell pepper, seeded and thickly sliced thinly pared rind and juice of 1 small orange
½ cup chicken stock
14 ounce can chopped tomatoes
1 tablespoon Castella Thyme
½ cup Castella Pitted Black Olives
Castella Salt & Pepper
Thyme sprigs and orange rind, to garnish
Crusty bread to serve


  1. In  a large heavy-based or nonstick skillet, fry the chicken thighs without fat over a fairly high heat, turning occasionally until sealed and golden brown all over.  Drain off any excess fat from the chicken and transfer to a flameproof casserole.
  2. Add the orange rind and juice, chicken stock, canned tomatoes, and sun-dried tomatoes.
  3. Bring to a boil, then cover with a lid, and simmer very gently over low heat, stirring occasionally  for about 1 hour.  Add the thyme and olives, then taste and adjust the seasoning if necessary.
  4. Scatter orange rind and thyme over the casserole to garnish, and serve with crusty bread.

Courtesy of: Classic Chicken Recipes