This is based on an Italian recipe by Lawrence Dallaglio which is ideal as a summer supper served with pasta but it’s equally as good in the winter with mashed (creamed) potatoes, and boiled parsnips, carrots, cauliflower and/or broccoli.  I wouldn’t suggest using any veg too strong in flavour such as Brussels sprouts as they dull the delicious flavour of the casserole.

Ingredients

• 2 tbsp Olive oil
• 1 Onion, peeled and chopped
• 200 g (7.1oz) Chestnut mushrooms, halved if large
• 1 Garlic clove, peeled and crushed
• 4 Chicken thighs
• 4 Chicken drumsticks
• 1 pinch Salt and freshly ground black pepper
• 1 Can chopped tomatoes
• 125 ml (4.4fl oz) White wine
• 2 Sprigs of oregano (or a sprinkling of dried)
• 1 tbsp Freshly chopped parsley

 Method

• Heat the oil in a large pan and fry the onion for about 10 mins until softened. Add the mushrooms and garlic, and cook until golden. Set aside on a plate.
• Add another drizzle of oil, if necessary, and brown the chicken pieces in the pan, seasoning as you go. Return the onion mixture to the pan and pour over the tomatoes, wine and 150ml boiling water. Add the oregano. Cover and simmer for 20-30 mins until the chicken is cooked..
• Sprinkle with parsley before serving.

I don’t always find it easy to get hold of chestnut mushrooms for this recipe so I use whatever I can get hold of at the time.  I’ve even resorted to using canned button mushrooms in an emergency. 

Once again, it’s very much a lazy person’s recipe as it takes minimal preparation and there’s minimal washing up if you choose to eat it with fresh bread rather than pasta or extra veg.  I normally have a variety of bread rolls in the freezer so I just defrost a few hours before I want to eat!