Chicken casserole with roasted new potatoes

Raisins and olives add an interesting twist to Jane and Scarlett Rowleys comforting casserole
Chicken casserole with roasted new potatoes
  • Rating:
  • Serves: 6
  • Cook Time: 50 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the potatoes

  • 1 kg new potatoes, halved if large
  • 3 tbsp olive oil
  • 1 tsp rock salt

For the casserole

  • 100 g butter
  • 2 tbsp olive oil
  • 6 x 150 g skinless chicken breasts
  • 2 red onions, finely chopped
  • 1 cloves garlic, finely chopped
  • 25 g plain flour
  • 2 tbsp tomato purée
  • 150 ml dry sherry
  • 5 cloves
  • 2-3 green peppers, depending on size, diced into 2cm cubes
  • 200 ml chicken stock
  • 2 tbsp raisins
  • 1 handfuls pitted green olives, roughly chopped
  • rocket, to serve

Tips and Suggestions

Use an oil lower in saturated fat and higher in unsaturated fat to roast the potatoes such as rapeseed, sunflower or olive oil. For more information on healthier eating see


1. For the potatoes: Preheat the oven to 200C/gas 6. Tip the potatoes into a roasting tin and sprinkle over the olive oil and rock salt. Shake the pan to coat the potatoes in the oil and roast for 45 minutes, or until crisp and golden.

2. For the casserole: Heat the butter and oil in a large pan and fry the chicken breasts on each side for 3-5 minutes until browned. Transfer the chicken to a casserole dish, leaving behind the fat, then in the same frying pan, gently cook the onion for 5-8 minutes until softened. Add the garlic and flour and fry for a minute more, then stir in the tomato purée, sherry, cloves and green peppers and gradually mix in the stock. Bring to a gentle simmer, then pour over the chicken.

3. Cover the dish and bake for 20 minutes, then stir in the raisins and olives and cook for a further 15 minutes until the chicken is cooked through and tender. Serve with the roast potatoes and rocket leaves.

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