Ingredients:

Rapeseed Oil

Knob of Butter

4 Chicken Fillets

1 onion, chopped

2 sticks of Celery, chopped

1 large or 2 small Carrots, chopped

2 cloves of garlic, chopped

1 red pepper, sliced

1 Courgette, sliced

1 tsp tomato puree

Tsp dried Oregano

Tsp dried Rosemary

1 small glass red wine

300 ml Chicken Stock

1 tin of Tomatoes

Fresh flat leaf Parsley to garnish

Parmesan Cheese, grated to finish

Salt & pepper

Method: 

Heat a casserole dish over a high heat & add the oil

Brown the chicken on both sides and remove to a plate

Reduce the heat and add the onion, celery, courgette, pepper and carrot. Caramelise well with a pinch of salt. When the veg is well softened (at least 5 minutes), add the garlic, herbs and tomato puree and stir through for a moment to cook out.

Deglaze with the red wine and allow to bubble up and when almost dried off, add the tin of tomatoes.

Add the chicken back in and cover with the chicken stock. Cover and simmer on a low heat about 20 mins or until the chicken is cooked through.

Grate the parmesan over before serving and garnish with the parsley. Lovely served with mashed or roast potatoes or orzo and a green salad. Or simply serve with crusty bread to mop up the delicious juices.