Here is another one of my favorite chicken dishes. This dish closely resembles a tomato-based chicken stew in flavor, but is actually a casserole. Just another one of my non-fussy dishes–just get everything together, throw it in the oven, wait awhile, and voilà, dinner! I get really lazy when it comes to actually cooking anything with meat and vegetables, so I came up with this one. It’s a great recipe when I need to cook a lot of other stuff because other than checking the timer, I can leave it on its own and it will hardly go wrong.
You can make this one with breast fillets, but I prefer to use chicken thighs, which is what I indicated in the ingredients list. I simply like red meat better. The tomato sauce is rich with the flavor of basil, so the Italian food lover in me feels right at home.
- 6 pieces of chicken thigh (bones in, but can be substituted with thigh or breast fillet)
- 1 10.75 oz can of tomato purée
- 250 grams of potatoes, diced
- 2 medium carrots, diced
- 6 cloves of garlic, chopped fine
- Dried basil
- Salt and pepper
- 1 tsp brown sugar
- Parmesan cheese
Season the diced potatoes and carrots with salt and pepper, 1 tsp of dried basil and about a third of the chopped garlic. Create a single layer of the potatoes and carrots in a 8 x 12 inch baking dish. Set aside.
Season the chicken thighs with salt, pepper, 1 tsp of dried basil, the remaining garlic and the brown sugar. The brown sugar is added to cut the acidity of the tomato purée. Place the dressed chicken thighs on top of the potato and carrot bed in the baking dish. Spread the tomato purée evenly, covering all the chicken thighs.
Cover the baking dish with aluminum foil and bake in a 180°C (350°F) oven. Remove the aluminum foil and baste the chicken. Continue baking uncovered for another 20 minutes. Serve hot with extra basil and grated parmesan cheese.