Gypsy Chicken

clock 20 minutes + 40 minutes bowl Serves 4


  • 8 boneless chicken thighs
  • 2 tbsp oil
  • 1 onion, chopped
  • 4 cloves garlic, crushed
  • 4 slices streaky bacon, chopped
  • 1 green capsicum, chopped
  • 2 tsp paprika
  • 12 button mushrooms
  • 2 sprigs rosemary
  • 1 400g can Select diced tomatoes
  • 1 400g can butter beans, drained
  • 1/4 cup lite sour cream
  • 1 cup tasty cheese, grated
  • salt a to taste
  • freshly ground pepper to taste
  • chopped parsley to garnish
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  • Preheat oven to 180°C.

  • In a heavy based pan, heat 1 Tbsp of oil and brown the chicken on both sides. Set aside.

  • Add the rest of the oil and fry the onion, bacon, garlic and green capsicum until soft and lightly brown. Add the paprika, and cook for a further 2 minutes.

  • Add the button mushrooms, rosemary, tomatoes and butter beans.

  • Return the chicken to the pan. Transfer to an ovenproof dish, cover and bake for 45 minutes.

  • Stir in the sour cream, sprinkle on the cheese, and return uncovered for 10 minutes until the cheese is melted and golden. Garnish with parsley and serve.

  • Smart Tip:

  • Searing meat caramelises its natural sugars, adds colour and helps the chicken to hold its shape during cooking.

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