Glyn Thomas & Son - Recipe
Chicken casserole

A tasty dish for those cold autumn/winter days.


1.3kg Chicken
50g butter
1 tablespoon olive oil
2 onions, chopped
2 Garlic cloves, Crushed
2 teaspoons tomato puree
50g stoned olives
salt and pepper
150ml red wine or strong beer or the same amount of stock
A dash of balsamic vinegar
A handfield of thyme or majoram, chopped

Cooking time 1 1/4 hrs
Serves 4


If cooking in the oven preheat to 180*C/350*F/ gas mark 4.
Heat the butter and oil in a flameproof casserole dish brown the chicken all over and remove (this should take around 10 mins).fry the onions and garlic gently until soft in the remaining fat in the casserole, then add the tomato purée and cook gently for a few minutes before adding the olives. Return the chicken to the casserole and then add the salt & pepper. Pour over the alcohol or stock and vinegar. Cover and cook on top of the stove or in the oven for about 1 1/4 hrs. Sprinkle with herbs just before serving. Serve with rice