• 4 portions of chicken legs/thighs
  • 1 tin chopped plum tomatoes
  • 4 cloves garlic
  • 1 red pepper
  • 6-8 mushrooms
  • 0.5 large onion
  • 1 parsnip (chopped)
  • 350 ml chicken stock
  • pinch cayenne pepper


  • Season the chicken with salt and cayenne pepper.
  • Pan fry the chicken on both sides until golden brown and transfer to a casserole dish.
  • Dice all the vegetables in uniform patterns and add these to the frying pan with the crushed garlic and sauté gently for 3-4 minutes.
  • Add the tinned tomatoes and the chicken stock at this stage and bring the entire mixture to the boil.
  • Correct the seasoning.
  • Pour the sauce over the chicken in the casserole dish and transfer to the oven 180°C (350°F/Gas Mark 4) for 1 hour 15 minutes or until the chicken is coming away easily from the bone or when the juices run clear when a skewer is inserted into the chicken.
  • Serving suggestion: Serve with fluffy long grain rice.