Updated: Mar 29
This is a recipe I’ve been making for my friends and family for years! Fresh oranges add juicy flavor, while peppers and olives add color to a chicken casserole that's really tasty and easy2make! I also hope it will bring lots of sunshine to your plate . . . like it does mine in the photo below!
Vegetable oil, olive oil or butter
4 chicken breast – skin removed and cut into smaller pieces
1 cup chicken stock
1 large red onion – thinly sliced
2 large red bell peppers – thinly sliced (julienne)
½ kg mushrooms – cleaned and sliced
2 – 3 tblsp freshly chopped parsley
1 large peeled orange, pitted and thinly sliced
½ cup pimiento filled green olives cut in half, to taste
Salt and Pepper, to taste
In a large skillet, heat a little oil and sauté chicken pieces on all sides. Once browned, remove from skillet and place into fairly large casserole or ovenproof dish. Deglaze skillet with some water and drizzle over chicken together with chicken stock. Cover casserole with lid or aluminum foil and place in hot oven and cook for about 15 – 20 minutes.
In a separate skillet, sauté onions and peppers in a bit of oil and set aside. Then sauté mushrooms separately and when cooked, add to skillet with onions and peppers. Add the parsley, orange slices and olives and mix carefully before adding to chicken, once cooked. Season to taste with salt and pepper and serve on its own or with noodles or rice.
Yield: 4 main course serving
Watch the salt when seasoning! The olives and the chicken stock are quite salty so you might not need any! Freshly ground coarse pepper is a must though!
If you are allergic or don’t like mushrooms, omit or replace with another vegetable of choice. Green and yellow bell peppers or artichokes work well.
Use any fresh herbs of your choice in this recipe. Apart from parsley I would suggest a mixture of parsley and thyme or oregano.
©KaritasM – November 2018