Skip to main content

Chicken and peppers casserole

Savory recipes Spring Summer 1+ hour Easy Cocotte en fonte
Prep time
20 minutes
Cooking time
1h30
Serves
5 people

Method

  1. Cut the chicken into pieces, brown it with some oil in your Dutch oven, then set it aside
  2. Peel then chop the garlic
  3. Wash and chop the peppers
  4. Cut the slice of bacon into cubes.
  5. Peel, deseed, and dice the tomatoes
  6. Prepare the bouquet garni (thyme, bay leaf, parsley stalk, celery stick)
  7. In the same Dutch oven, sweat the onion and garlic in some oil then add the bacon and peppers and let brown.
  8. Add the tomatoes, the bouquet garni, and some salt, pepper, and sugar.
  9. Cook for 1 hour, then add the chicken and cook another 20 minutes or until the meat is cooked through.
  10. Season as needed.
  11. Serve with white rice or bulgur
     

Ingredients

  • 1 free range chicken
  • 2 cloves of garlic
  • 2 red peppers
  • 2 green peppers
  • 1 thick slice of bacon (or Bayonne ham if possible)
  • 4 beefsteak tomatoes
  • 1 bouquet garni
  • Salt, pepper, sugar

Utensil

Dutch oven

Dutch oven

Why cook in a Dutch Oven?

Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.

Print

Other recipes for you

Here are some recipes you might also like

Sautéed asparagus salad with hazelnuts, feta cheese, pomegranate,…
A gourmet salad with a crunch!
Cannelloni au gratin with veal, spinach, feta, and ricotta
The perfect recipe for cozy evenings!
Cantonese rice with shrimp and chicken
A delicious recipe to share!