Chicken One Pot Wonder.

There is something to be said for simplicity, putting everything into one pot and forgetting about it. I often make this on the weekend ready to eat mid-week (tastes even better after a day or two). Seasoning, particularly on something like this, really does determine whether the dish succeeds or fails so no skimping on the salt!

Ingredients

10-12 Chicken pieces (thighs and drumsticks)
Olive oil
Flour
2 1/2 Onions, chopped.
2 cloves Garlic, sliced
Thyme
Mushrooms, 400g
1 can plum tomatoes
chicken stock
1 tbsp tomato purée
250ml red wine

Lightly coat the chicken pieces in well-seasoned flour (dusting off the excess).

Fry in batches for a few mins each side until golden, remove and drain on kitchen paper.

Next  fry onions sprinkled with salt in the olive oil / chicken fat in the pot. It's worth taking the time to do this slowly and until the onions are going brown (about 15 mins) , then add the sliced garlic and cook for another 5-10 mins.

When the onions are done, transfer to a bowl. Turn up the heat and add a little more oil if necessary, add mushrooms and cook on a high heat until golden brown (any fans of Anne Burrell will know that "brown food tastes good!"). Season mushrooms.

Turn the heat down and return onion and garlic mix to the pot, adding thyme. Then add plum tomatoes, tomato purée and red wine. Fill the empty tomato can with water and chicken stock (1 1/2 times), add to pot. Bring to the boil. Season.

The liquid should just cover the chicken pieces. Cook in a low oven (160) for about 1 1/2 hours). The chicken should be very tender and moist.

When it's ready, remove the chicken from the pot. Bring sauce to the boil then simmer to reduce a bit  (about 15 mins). Return chicken to pot.

Serve on basmati rice with a dollop of yogurt on the side.

NB

I keep the skin on whilst cooking for flavour but remove before eating.