Chicken casserole

Chicken casserole

The moderate bitterness and hints of sweetness in Alhambra Reserva make it a perfect partner for the light flavour of a warm chicken casserole.

  • Feeds 2Feeds 2
  • Ready in 1 hour 15 minutes

Each serving contains

  • Energy
    2335kj 557kcal
  • Fat
    Low 29%
  • Saturates
    Low 24%
  • Sugar
    Low 28%
  • Salt
    Low 8%

% of adult’s reference intake | Carbohydrates per serving : 54g

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  • 1 tbsp extra virgin olive oil
  • 2 chicken drumsticks
  • 2 chicken thighs on the bone, skin on
  • 2 garlic cloves, peeled and finely chopped
  • 1 large onion peeled and finely chopped
  • 1 400g tin chopped tomatoes
  • 2 medium carrots, sliced into circles
  • Pepper to season
  • 1 tsp smoked paprika
  • 125ml white wine
  • 150ml water
  • 2 medium potatoes, peeled and chopped into 2cm cubes


  1. Heat the extra virgin olive oil in a casserole dish and fry the chicken pieces until golden all over, then remove the chicken and transfer to a plate
  2. Add the finely chopped garlic and onions to the same casserole dish without cleaning and cook until softened
  3. Add the tin of chopped tomatoes and sliced carrots then fry for few minutes, stirring frequently to stop the ingredients sticking to the bottom of the dish
  4. Season the caserole with pepper, then add 1 teaspoon of smoked paprika and stir
  5. Add the chicken and white wine to the dish, leave to simmer for a couple of minutes, then add the water to cover all the ingredients
  6. Leave to simmer for 45 minutes, stirring every so often
  7. Add the chopped potatoes to the casserole dish then leave to simmer over a low heat until the potatoes are tender

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