If you are wondering if split pea soup can be improved ask Rosemary, she has the answer. This delightful recipe by Carolyn Dille and Susan Belsinger is even better with the addition of smoked ham. Any pea soup improves in flavour when made in advance; thin it with a little water when reheating.
This chicken casserole is real comfort food and a firm family favourite. It’s ideal for a mid-week family meal but equally suited for special guests. If you don’t have fresh sage rather omit it as dried sage is just to overpowering for chicken. Or substitute the sage with tarragon, thyme or rosemary.
Heat the oil in a large frying pan. Brown the chicken pieces on both sides. Remove the chicken from the pan and set aside.
Add onion and fresh sage (or other herbs) and sauté for one minute, then add the garlic and cook 30 seconds. Remove from the heat.
Transfer the chicken pieces to an ovenproof casserole dish. Add the bell pepper slices.
Mix the mayonnaise and chutney and stir in the onion mixture. Spoon mixture over the chicken and bell peppers. Cover the dish with a lid or aluminium foil and bake in preheated oven till done. About 20 to 25 minutes.
Remove from the oven and season with salt and freshly ground black pepper. Sprinkle with parsley and serve with rice or noodles.