Give us a like and we'll keep you in the loop.

We use cookies

We use cookies and other tracking technologies to improve your browsing experience on our website, to show you personalized content and targeted ads, to analyze our website traffic, and to understand where our visitors are coming from. By browsing our website, you consent to our use of cookies and other tracking technologies.
In dit online kookmagazine probeer ik de drie tafelmomenten met je gezin in de kijker te zetten: zo zal je zien dat ik niet enkel het thema warme bereidingen aansnijd maar dat ik jullie ook graag probeer te inspireren voor een happy lunch, een verrassend ontbijt of een betoverend lekker dessertje!

Tricolor chicken casserole with bell pepper

by Ine Jacobs
by Ine Jacobs

Ingredients for 4 people

  • 800gr boneless chicken thighs (this part of the chicken is a lot juicier than chicken breast and in some stores you van buy them boneless)
  • 2 large onions
  • 3 bell pepper (in 3 different colors)
  • 2 cloves of garlic
  • 800gr canned cherry tomatoes
  • 1 cube of bouillon
  • a handful of grated mozzarella for the gratin
  • dried thyme and rosemary
  • 100ml water
  • 100ml cream
  • olive oil
  • salt and pepper
  • nutmeg


Pre-heat the oven to 200°.

Cut both the bell peppers and onions in rings and season the chicken thighs well with salt and pepper.

Melt the butter in the pan and cook the chicken thighs golden brown. Remove them from the pan and place them in a heat resistant dish. Add some more butter or olive oil to the pan and cook the onion and bell pepper rings until they are soft and brown. Add the pressed garlic but make sure not to burn it! Stir-fry for about 30 seconds en add the cherry tomatoes and water. Season the dish by adding the bouillon, nutmeg, thyme, rosemary and some salt and pepper. You can opt to add some fresh basil, oregano or a spring onion. The more herbs the more flavor!

Next, add the cream. Don’t add too much in one go because you don’t want the cream flavor to come out too strong.

Spread the vegetable sauce over the chicken, cover the dish with aluminum foil and place it in the oven for 30 minutes. After 30 minutes sprinkle the grated mozzarella over the dish.

Place the dish back in the oven for 10 more minutes. You can use the grill setting for the last 5 minutes. Serve immediately.