Greek Chicken Casserole

Serves 4

INGREDIENTS

• 6 chicken thigh cutlets, skin removed
  
• Prenzel Garlic Infused Olive or Rice Bran Oil
  
• 1 onion, cut into thin wedges
  
• 2 garlic cloves, crushed
  
• 45ml Prenzel White Wine Vincon
  
• 55ml water
  
• 400g can diced tomatoes
  
• 1 Tbsp Prenzel Cabernet Sauvignon Vinegar
  
• 1 Tbsp capers, rinsed
  
• 50g prosciutto ham
  
• 1/2 cup chopped fresh flat-leaf parsley
  
• 60g reduced-fat feta cheese

METHOD

Preheat oven to 180°C.

Cut each of the chicken thigh cutlets in half with a sharp knife or kitchen scissors.

Heat a large non-stick frying pan, coat the chicken with Garlic oil, and cook over medium heat until golden. Place in a casserole dish.

Coat the onion with Garlic oil and cook over a low heat until soft. Add the Vincon and water, and bring to the boil, then add the tomatoes, vinegar and capers and heat through.

Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.

In the non-stick frying pan, cook the prosciutto until golden and crisp.

Remove casserole from the oven and stir parsley through.

Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.