• 1 – 2 tblsp oil
  • 4 x chicken breasts or 8 x chicken thighs, skinned, boned & chopped into cubes
  • 1 tblsp  plain flour
  • 2 cloves garlic, peeled & minced
  • 1 onion, peeled & chopped
  • 1 large red pepper, deseeded & sliced
  • 2 tsp chopped fresh rosemary (or 1 tsp dried)
  • 1 tsp dried marjoram
  • 100g pitted black olives
  • 1 x 400g tin chopped tomatoes
  • 1 tblsp tomato puree
  • 150ml red or white wine
  • 100-150ml hot chicken stock
  • Seasoning
  • Fresh parsley to garnish


  1. Heat the oil in a 20cm Denby cast iron casserole dish.
  2. Coat the chicken pieces in the flour and add to the pan. Fry for a few minutes until starting to brown.
  3. Add the onion, garlic & pepper and continue to fry to soften the vegetables.
  4. Add the wine of your choice, rosemary & marjoram and cook for a couple of minutes, allowing the wine to reduce a little.
  5. Add the tomatoes, puree, stock, olives & seasoning then cover and simmer for 20 minutes until the chicken is cooked through.
  6. Check seasoning and serve garnished with fresh chopped parsley.
  7. Serve with rice or pasta or a nice fresh rustic loaf.





  • 150g plain flour
  • 75g soft brown sugar
  • 50g ground almonds
  • 100g cold butter, cubed
  • 2 – 3 large tblsps good quality mincemeat
  • 30g flaked almonds
  • Icing sugar to dust


  1. You will need a Denby ceramic flower dish, lightly greased or a 20cm square brownie pan, lightly greased.
  2. Preheat oven to gas 4/ 180c
  3. Place the flour, sugar & almonds into a food processor and add the butter cubes.
  4. Process lightly until the mixture resembles coarse breadcrumbs. Alternatively, you can do this by hand in a large mixing bowl.
  5. Tip half of the mixture into the prepared Denby dish or brownie tin. Gently press it down
  6. To give a smooth base.
  7. Spread the mincemeat over the base and smooth out.
  8. Scatter the remaining flour mixture over the mincemeat. Do not press this down – leave
  9. It quite crumbly. Scatter the flaked almonds over the top.
  10. Bake for 25-35 minutes, until golden brown.
  11. Leave to cool slightly before cutting into squares.
  12. This is lovely as a pudding with pouring cream or with coffee. It will keep in an airtight tin for 3 – 4 days.


Denise was demonstrating Denby’s Oven to Table range on the day that is great for serving up your home cooked food in beautiful and stylish dishes, without having to transfer it.


13th November 2015

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