Image for 'Vine Tomato Casserole'

Vine Tomato Casserole

A recipe from

This is a request from my gran. I just had to upload it, even though she has no internet. So I hope you enjoy it as much as she does. Don’t worry, I did print out a recipe for her!

Vine tomato and chicken casserole

Serves 4 – 6

  • 500g deboned chicken thighs
  • seasoned flour, for dusting
  • 30ml canola oil
  • 15ml butter
  • 5 shallots, sliced
  • 5 sprigs thyme, picked
  • 100ml sherry
  • 100ml white wine
  • 250ml cream
  • 250g baby button mushrooms
  • 250g baby potatoes
  • 200g cherry tomatoes

Preheat the oven to 180°C.

Cut the chicken thighs into 3 and dust in seasoned flour. Brown in hot oil and set aside. Add the butter, shallots and garlic to the pan and fry the shallots until soft and translucent. Add picked thyme and deglaze with sherry and white wine.

Place the baby potatoes into a roasting tray, drizzle with olive oil and season. Roast for 30 minutes, until golden brown and crispy. Add the tomatoes to the potatoes 5 minutes before removing from the oven.

Simmer for 5 minutes or until slightly reduced. Add the cream and mushrooms and reduce for a further 5 minutes, or until the sauce has thickened. Season to taste.

Add the browned chicken, potatoes and tomatoes to the cream and pour into a casserole dish. Bake for 20 minutes or until the chicken is cooked through. Garnish with lots of chopped fresh parsley.