I’m obsessed with traybakes! They’re so easy, so delicious and so easy to clean up after! The combination of chicken, artichokes and mushrooms are a real winner with this one.

Serves 4

8 boneless skinless chicken thighs

Low calorie cooking spray

1 tin (240g) artichoke hearts, drained and quartered

150g chestnut mushrooms, sliced

1 onion chopped

2 tbsp flour

1 large sprig of rosemary, chopped or 2 tsp dried rosemary

salt

pepper

280ml chicken stock

2 tbsp Vermouth or dry white wine (optional)

Chopped fresh parsley to garnish

Spray the chicken thighs with the cooking spray and season with salt and paper. In a large skillet, brown the chicken on both sides. Remove the chicken to an ungreased baking dish. Arrange artichokes and mushrooms on top of chicken; set aside.

Give the pan another spray and sauté the onion in pan juices, scraping the sticky bits from the bottom of the pan (they’re the good bits). Combine the flour and rosemary and stir into pan, slowly adding the chicken stock (and the Vermouth or wine if using) until it’s combined and smooth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken.

Bake, uncovered, at 180° for 40 minutes. Remove from the oven and sprinkle with the chopped parsley.

Serve with and sprinkle with parsley.