Chicken with Red Pepper and Mushrooms in Tomato Sauce

Chicken with Red Pepper and Mushrooms in Tomato Sauce

6 chicken thighs
2 garlic cloves (crushed and chopped finely)
1 red pepper sliced
1 red onion sliced
80g button mushrooms sliced
1 teaspoon of thyme
260ml of passata
1 chicken stock cube
3 tablespoons of water
2 tablespoons of cider or white wine vinegar

Preheat the oven to 180ºC Gas 4


Heat a frypan and spray with spray oil.


Add the chicken and sprinkle over the top the thyme.


Brown each side and remove to a casserole dish.


Add the garlic, onion, red pepper and mushrooms and cover for approx 5 minutes.


Combine the stock cube, passata, water and vinegar and pour over the vegetables bring to the boil and then add to the chicken in the casserole dish.


Bake in the oven for approx 1 1/4 hours.


Serve with potatoes or rice.