Italian Chicken Casserole


Prep Time: 10    Cooking Time: 45    Serves: 6
  1. 8 small onions, cut in half
  2. 3 cloves garlic, roughly chopped
  3. 1Kg chicken thigh fillets
  4. ½ tsp salt (or to taste)
  5. 1 sachet Fountain Tomato Paste Regular
  6. 1/2 cup red wine
  7. 1 400g tin tomatoes, chopped
  8. 2 tbsp basil



  1. Pre-heat oven to 180°C. Heat oil in a large non-stick frying pan. Add onions, garlic and chicken and cook over medium-high heat for 2-3 minutes.
  2. Stir in salt, Fountain Tomato Paste, red wine and tomatoes. Transfer to a large casserole dish and cover with lid.
  3. Place in oven and bake for 45 minutes. Remove from oven and stir through basil. Serve with pasta or rice.


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