Succulent chicken, delicious chestnut mushrooms and onions all slow cooked in a rich tomato and white wine sauce, good enough for a romantic dinner date or a dinner party with friends.

This easy one pot dish is quick to prepare pop into the oven or slow cooker and forget about it for a few hours.

This is such a versatile dish it can be enjoyed with mash, jackets, pasta or roast potatoes.

Serves 4

1tbs rapeseed oil

6 skinless boneless chicken breasts, cut into strips

1 large onion, chopped

1tsp lazy garlic

400g chestnut mushrooms, cut into quarters

400ml white wine

2tbs tomato puree

400g can chopped tomatoes

Few springs of fresh thyme

2 bay leaves

200ml chicken stock

Salt and pepper

Fresh parsley, chopped

Method

Heat a large lidded saucepan on medium heat, add the oil and cook the chicken in batches until golden brown, remove and place in a dish.

Add the onion, garlic and mushrooms and cook for 5 minutes until they are soft. Pour in the wine and bubble up for a few minutes until it has reduced by half. Stir in the tomato puree, chopped tomatoes and herbs, season with salt and pepper.

If you are cooking the meal in the saucepan add the chicken back into the pan add the stock, pop on the lid turn the heat to low and leave to cook gently for 2 hours, stirring occasionally, add a bit more water if necessary as you don’t want the dish to dry up.

If you are using a slow cooker, place all the ingredients into the slow cooker and cook on low for 4 – 6 hours, checking occasionally to see if a little bit more water needs to be added.

Serve garnished with the chopped fresh parsley, buttery mash, jackets, pasta or roast potatoes, or whatever you prefer.