Recipe: Chicken and Red Wine Casserole

Ugh. Feel a bit down in the dumps since Glastonbury. Yeah, it was fun and everything, i had a lovely time- but I didn't have as much fun as other years i've done. I think it's because it was all so rushed- I didn't get down there to the Babylon Bandstand by 6pm on the friday! Cause I had my last exam on the friday morning. It was literally 3 hour exam, train, bus, GLASTO! I just felt like I hadn't been down there long enough- in 2013 i'm literally not bothering to go unless i can get down there earlier. So, like usual, i drink, smoke and eat far too much on my "festival holiday", and I am always in need of a bit of a detox afterwards. This is a really really healthy dish, really nutritious- full of lean protein and vitamin rich vegetables. I just eat it by itself to be honest, it's tasty and filling enough to not need much else!

Chicken and Red Wine Casserole (serves 4)

500g chicken breasts (3-4 depending on size), diced and seasoned
2 tbsp olive oil
2 tbsp extra virgin olive oil
1 white onion, chopped
2 celery sticks, sliced
2 carrots, peeled and roughly diced
4 cloves garlic, crushed
200ml red wine
200ml vegetable stock
1 tin chopped tomatoes
1 red pepper, roasted and diced
80g nice green olives, halved
1 tsp dried rosemary
Salt, pepper and a pinch of sugar
Handful of chopped parsley (for garnish)

1. Preheat the oven to 180C. In a saucepan cook the seasoned diced chicken on a high heat for about 10 minutes, or until browned. Set aside.
2. Into the same saucepan, add the extra virgin olive oil, onion, celery and carrots, and cook covered on a low heat for 10 minutes, stirring occasionally.
3. Add the crushed garlic and cook for a further 5 minutes. Add the red wine and cook uncovered for 10 minutes (to allow the alcohol to evaporate). Add all the other ingredients (except the fresh parsley) and the reserved chicken, and stir to combine.
4. Pour the mixture into a casserole dish, cover, and cook in the oven for 1 hour. Remove from the oven, garnish with the freshly chopped parsley, and serve!