Chicken casserole with red wine, ham & peppers

• olive oil↗2 tbsp tbsp
• chicken thighs↗8

  on the bone

• red pepper↗1

  seeded and quartered

• green pepper↗1

  seeded and quartered

• garlic cloves↗2

  finely chopped

• leek↗1

  trimmed and thickly sliced

• cooked ham↗225g

  cut into chunks

• paprika↗1 tsp tsp
• red wine↗300ml ml
• chopped tomatoes400g can g
• tomato purée↗1 tbsp tbsp
• fresh thyme↗2sprigs

  or ½ tsp dried

• chopped fresh parsley2 tbsp tbsp

  to serve

Step-by-step instructions

1. 1

   Heat oven to 160C/fan 140C/gas 3. Heat the oil in a large flameproof casserole and fry the chicken over a high heat until browned all over. Remove with a slotted spoon and set aside. Reduce the heat slightly and add the peppers. Cook for 2-3 mins, turning, until they brown. Add garlic and leek, cook for 2-3 mins, then stir in the ham.

2. 2

   Sprinkle over the paprika, cook for a couple of secs, add the wine and bubble for a few mins. Tip in the tomatoes, purée and thyme and mix well. Pour in water to just cover the chicken, and season. Bring to a simmer, cover and transfer to the oven. Cook for 1 hr, until the sauce thickens and chicken is tender. Sprinkle over the parsley and serve with mash.