Chicken Maryland red pepper casserole

Chicken Maryland red pepper casserole

Serves: 4  |  Preparation time: 15 mins   |   Cooking Time: 2 hours


  • 4-5 Hazeldenes chicken Maryland
  • 2 tbsp olive oil
  • 2 sweet red peppers, cored, seeded & sliced
  • 1 small onion, peeled & sliced
  • 3 cloves garlic, peeled & minced
  • 1 cup dry white wine
  • 1 can chopped tomatoes
  • ¼ cup chopped fresh parsley
  • 1 tsp dried oregano
  • ½ tsp red hot chili flakes
  • 3 tbsp capers
  • salt & pepper


  1. Preheat oven to 180ºC.
  2. In a large ovenproof pan or dutch oven, heat the olive oil and then brown the chicken thighs well on all sides.
  3. Remove the chicken to a plate and then add the onions and peppers to the pan and cook on medium heat until softened.
  4. Add the garlic and cook another 2 minutes.
  5. Add the chicken back into the pan along with the wine.
  6. Increase the heat, and cook until the wine has reduced by at least half.
  7. Add the tomatoes, parsley, oregano, chili flakes, capers, salt and pepper and mix well.
  8. Cover the pan and bake for 2 hours, removing the cover during the last 30 minutes to thicken the sauce.
  9. Serve hot. Enjoy!
Results may vary.