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Preparation time: 15mins Ingredients2 rashers back bacon1 clove garlic 250g/9oz swede 2 large carrots 150g/5oz cup mushrooms 75g/3oz baby sweetcorn 2 tbsp vegetable oil 6 chicken thigh fillets (skinned) 8 button onions 2 tbsp plain flour 2 tbsp tomato puree 400g/14oz can chopped tomatoes 300ml/ ½ pint chicken stock MethodChop the bacon into bite-size pieces. Peel and crush the garlic clove. Peel and dice the swede and carrots. Wipe the mushrooms and cut into quarters. Halve the baby sweetcorn lengthways. Heat oil in a flameproof casserole dish. Cook chicken, bacon, garlic and onions for 3 minutes, stirring until chicken is sealed. Add the vegetables, flour and tomato puree and mix well. Stir in the tomatoes and the chicken stock and bring to the boil. Reduce the heat and cover and simmer for 40 – 45mins, until the vegetables and chicken are thoroughly cooked. Serve.
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