Rustic Chicken and Pepper Cacciatore Bake
Chicken thigh bake with sautéed onion and peppers, tomato sauce and olives, topped with wholegrain penne.
- 400 g Chicken thighs, bone-in, skin-on
- 400 g Tinned chopped tomatoes
- 1 whole Red onion
- 2 whole Mixed bell peppers (red/yellow)
- 3 cloves Garlic cloves
- 1 tsp Dried oregano
- 50 g Kalamata olives
- 150 g Wholegrain pasta (penne/rigatoni)
- 2 tbsp Olive oil
- 10 g Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
- Step 2
Chop the red onion into wedges and the bell peppers into large chunks.
- Step 3
In a large, oven-safe casserole dish or deep frying pan, heat the olive oil over medium-high heat.
- Step 4
Season the chicken thighs generously with salt and black pepper. Sear them skin-side down for 5-7 minutes until deeply golden brown. Remove and set aside.
- Step 5
Add the onion and peppers to the dish and sauté for 5 minutes until slightly softened. Add the crushed garlic and oregano, cooking for 1 minute until fragrant.
- Step 6
Pour in the tinned tomatoes, olives, and season well with salt and pepper. Bring to a gentle simmer.
- Step 7
Nestle the seared chicken thighs back into the sauce. Cover the dish (or place in the oven if using a stovetop pan) and bake for 25 minutes.
- Step 8
While the chicken finishes, cook the wholegrain pasta according to package instructions until al dente. Drain.
- Step 9
After 25 minutes, check the chicken is cooked through (internal temperature 75°C). Stir the drained pasta directly into the casserole dish, ensuring it is coated in the sauce. Garnish with fresh chopped parsley before serving.
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