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  • Egg free
  • Soy free
  • Sesame free
  • Gluten free
  • Nut free
  • Peanut free
  • Wheat free

Dish up this Italian-style chicken bake for a dinner to impress. It's super creamy, vibrant and loaded with aromatic flavours.

  • Serves6
  • Cook time1 hour 35 minutes
  • Prep time10 minutes
Chicken in a baking dish with capsicum, olives and parsley on top


  • 1kg chicken pieces on the bone
  • 1 brown onion, thickly sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground paprika
  • 125g semi-dried tomatoes
  • 320g jar grilled eggplant, drained, chopped
  • 280g jar chargrilled peppers (capsicum), drained, thickly sliced
  • 1 cup (160g) pitted mixed olives
  • 1/2 cup (125ml) thickened cream
  • 1 1/2 cups (375ml) Coles Real Chicken Salt Reduced Stock
  • 1/4 cup coarsely chopped oregano

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 150°C. Heat a large flameproof roasting pan over high heat. Add half the chicken. Cook, turning occasionally, for 5 mins or until brown all over. Transfer to a heatproof bowl. Repeat with remaining chicken.
  2. Step 2

    Add the onion to the pan and cook, stirring, for 5 mins or until the onion softens. Add the garlic and paprika and cook for 1 min or until aromatic. Return the chicken to the pan with tomatoes, eggplant, capsicum, olives, cream, stock and oregano. Bring to a simmer. Remove from heat.
  3. Step 3

    Cover and bake, stirring occasionally, for 1 1/4 hours or until the chicken is very tender and the sauce thickens slightly. Season to serve.

Nutrition Information


Energy: 2040kJ/488 Cals (23%)

Protein: 24g (48%)

Fat: 36g (51%)

Sat fat: 12g (50%)

Carb: 13g (4%)

Sugar: 10g (11%)

Fibre: 9g (30%)

Sodium: 861mg (43%)