Serve this delicious Italian chicken casserole with crusty bread and a crunchy green salad.

SERVES 4 – PREP 20 MINS – COOK 1 HOUR

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.

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