Creamy chicken and bell pepper casserole

Ingredients

• 600 g chicken breast
• 2 red bell peppers
• 1 yellow bell pepper
• 1 large onion
• 3 cloves garlic
• 400 g peeled tomatoes (can)
• 150 ml crème fraîche
• 100 ml chicken stock
• 1 tsp smoked paprika
• 1 tsp dried oregano
• Pinch of chili flakes
• 100 g grated mature cheese
• Olive oil
• Salt and pepper to taste
• Handful fresh parsley

Instructions

1. 1

   Preheat the oven to 200°C (fan 180°C).Cut the chicken breasts into large pieces and season with salt, pepper, smoked paprika and a drizzle of olive oil.Slice the bell peppers into strips, cut the onion into half rings and finely chop the garlic.Heat a little olive oil in a frying pan and brown the chicken on high heat until lightly colored all over. It doesn't need to be cooked through, just browned to add extra flavor.Place the onion, garlic and peppers in the baking dish and spoon the seared chicken on top.Stir the peeled tomatoes, crème fraîche, chicken stock, dried oregano and a pinch of chili flakes together. Pour this mixture over the chicken and vegetables.Scatter the grated cheese generously over the top of the dish.Place the baking dish uncovered in the oven and bake for 30 to 35 minutes until the chicken is cooked through and the cheese turns golden brown.Let the dish rest for 5 minutes and sprinkle with freshly chopped parsley before serving. Delicious with crusty bread or rice.