Chicken Casserole

Chicken Casserole

Preparation time:

Cooking time:

Serves: 4


  • 8 chicken thighs
  • 30 ml Safari Organic White Wine Vinegar
  • 1 clove garlic, crushed
  • 5 ml salt
  • 5 ml dried origanum
  • 60 ml olive oil
  • 2 onions, halved and quartered
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 250 ml green olives
  • 45 ml Safari Organic White Wine Vinegar
  • 250 ml chicken stock
  • 15 ml freshly chopped origanum
  • Salt and freshly ground black pepper to taste


  • Preheat the oven to 180 ◦C.
  • Combine the vinegar, garlic, salt, origanum and 30 ml of the oil in a large bowl. Add the chicken thighs and rub
    the seasoning into the chicken until evenly coated.
  • Cover and leave to stand for about 2 hours.
  • Heat the oil in a pan suitable for use in the oven. Fry the chicken, skin side down first, until golden and then turn
  • Fry for 5 minutes. Remove from pan and set aside. In the same pan, fry the onions and peppers until the onions are
  • Return the chicken to the pan. Scatter the olives on top.
  • Mix the vinegar, stock, origanum and seasoning to taste together and pour over the chicken. Bake for 30 minutes or
    until the chicken is cooked.
  • Serve with rice, couscous or pasta.

Safari Vinegar Recipes