Italian chicken casserole recipe
 The list of recipes for a chicken casserole is quite numerous: with or without tomatoes, onions, herbs and so on. But the thing that really matters is to get a good chicken. This is one of my favourite ways to do it. 4 chicken thigh fillets, boneless, skinless, cut in half½ lemon2 tbsp olive oil50g/1¾oz unsalted butter150ml/5fl oz dry white winesalt and freshly ground black pepper 4 chicken thigh fillets, boneless, skinless, cut in half ½ lemon 2 tbsp olive oil 50g/1¾oz unsalted butter 150ml/5fl oz dry white wine salt and freshly ground black pepper 3 tbsp extra virgin olive oil2–3 shallots, very finely chopped2 garlic cloves, very finely chopped2 sprigs fresh rosemary, leaves picked and very finely chopped1 unwaxed lemon, zest only1 small dried chilli, very finely chopped400ml/14fl oz passata 3 tbsp extra virgin olive oil 2–3 shallots, very finely chopped 2 garlic cloves, very finely chopped 2 sprigs fresh rosemary, leaves picked and very finely chopped 1 unwaxed lemon, zest only 1 small dried chilli, very finely chopped 400ml/14fl oz passata Method Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside.Preheat the oven to 200C/180C Fan/Gas 6.To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently.While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Rub the chicken pieces with the lemon half. Spoon 1 tablespoon of the olive oil into a soup plate and add a squeeze of lemon juice and some salt. Dredge the chicken pieces in the mixture, then cover the plate and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. To make the tomato sauce. Heat the extra virgin olive oil in a saucepan and add the shallots, garlic, rosemary, lemon rind and the chilli. Sauté for 5 minutes, stirring frequently. Add the passata and simmer for 20 minutes, stirring frequently. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. While the sauce is cooking, heat the remaining olive oil with the butter in a frying pan. Once the butter foam begins to subside, add the chicken pieces and brown them well on all sides. Pour in the wine and boil for 1 minute. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous. Transfer the chicken pieces to a casserole dish, sprinkle with salt and pepper and pour over the tomato sauce. Cover and cook in the oven for 1 hour, or until the juices of the chicken run clear. Serve with boiled rice or couscous.