Ingredients: (Serves 4)

8 chicken portions

2 tsp oil

1 onion, sliced

4 carrots, sliced

4 celery sticks, trimmed and sliced

Pinch of chilli powder

1 tsp mixed herbs

1 can chopped tomatoes

275ml/ ½pt boiling water

½ chicken stock cube

Salt, pepper 

Method:

1. Preheat the oven to 190°C/fan 170°C.

2. Heat the oil in a pan and brown the chicken pieces thoroughly on all sides (this will take about 10 mins). Remove and set aside.

3. Fry the onion, carrots and celery over a medium heat for 10 mins, stirring occasionally, until soft but not brown.

4. Dissolve the stock cube in the boiling water and add to the vegetables together with chilli, herbs and tomatoes.

5. Bring to the boil, season to taste and add chicken portions.

6. Transfer to a casserole dish, cover and bake for 1 hour. Then remove the lid and continue cooking for a further 15-30 mins until the meat is very tender.