Serve this delicious Italian chicken casserole with crusty bread and a crunchy green salad.
4 chicken legs
2tsp dried Italian herbs
1tbsp olive oil
100g lardons (bacon bits)
1 onion, chopped
2 celery sticks, chopped
1 garlic clove, crushed
100ml red wine or balsamic vinegar
400g can chopped tomatoes
2 bay leaves, if you like
75g black olives, pitted
1 Heat the oven to 180C, Gas 4. Season chicken generously and sprinkle with Italian herbs. Heat the oil in a large flameproof casserole, add the chicken and lardons, frying for 5 mins until browned all over.
2 Add the onions, celery and garlic and cook for 5 more mins until softened.
3 Pour in the wine or vinegar, tomatoes and bay leaves (if using.) Bring to the boil, then cover and cook in the oven for 1 hour until the meat is tender.
Per serving: 350 cals, 16g fat, (4g saturated), 7g carbohydrate
TIP: Reduce the calories and fat, by pulling off the chicken skin before cooking. Dip your fingers in sea salt to help get a good grip.
TO FREEZE: Leave to cool completely, then divide into portions and spoon into sealable containers. Freeze for up to 3 months. Defrost overnight in the fridge and reheat thoroughly in a pan or the microwave until piping hot.