Continental Chicken

Continental Chicken

recipe image

Continental Chicken

Photo by Saboush Cooks
  • Prep time
    20 minutes
  • Cook time
    45 minutes
  • Serves
Author Notes

I have the recipe for this casserole dish from my English mother-in-law and she got it from a friend of hers. British people are fascinated with the idea of being in Continental Europe. It means escaping from the weather, more sunshine, fresh produce, eating delicious food al fresco, and great wining and dining. This dish offers that fantasy at the comfort of your home without having to travel anywhere, especially now because of the lockdown. In addition, this dish is great for batch cooking and freezing.

You will need a dutch oven/cast iron casserole pot of 3-4 lt capacity. —Saboush


  • 500 grams

    chicken thigh fillets, cut into small cubes

  • 1

    large onion, finely chopped

  • 4

    garlic cloves, crushed

  • 1 cup


  • 1 teaspoon

    herbes de provence mixture/oregano

  • 3-4


  • 1 cup

    sliced button/chestnut mushrooms

  • 1

    sweet green pepper, cut into strips

  • 1

    sweet yellow/red pepper, cut into strips

  • 1 pint

    vegetable/chicken stock

  • salt and pepper, for seasoning

  • 2-3 tablespoons

    olive oil

  • 1

    bay leaf, optional

  1. Preheat the oven to 180 C/ 325 F fan.
  2. In a dutch oven/iron casserole pot sautée the onions in olive oil until they are soft but not brown. Add the garlic, chicken, herbs, salt and pepper. Stir fry for a further 5 minutes until the chicken nicely seared outside.

  3. Add the chopped tomatoes, zucchinis, peppers, and stir fry for another 5 minutes until the vegetables are soft.
  4. Pour over the vegetable stock and then bring to a boil. Turn off the heat, put a bay leaf on top and then close the lid tightly.
    Cook in the oven for 30-40 minutes.
  5. Let it stand for 20 minutes before serving warm on a bed of rice or pasta.

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