Provencal chicken stew

Makes 4 - 6

120g plain flour Salt and black pepper 6 chicken thighs, or a mixture of thighs and drumsticks, skins removed 4 tbsp olive oil 1 onion, finely chopped 1 garlic clove, crushed 120ml white wine 1 x 400g tin of crushed tomatoes 150g black olives, pitted Handful of fresh parsley, chopped Handful of fresh basil leaves, torn

To serve: Crusty bread or mashed potato 1. Preheat the oven to 150˚C/130˚C fan/gas mark. 2. In a resealable bag, combine 100g of the flour with some salt and pepper. Add the chicken pieces, seal the bag and shake to coat. 3. Heat the oil in a large casserole dish over a medium-high heat and cook the chicken for 8-10 minutes until browned on all sides. Using tongs, transfer to a plate lined with kitchen paper towels to drain, then arrange in the bottom of a slow cooker. 4. Add the onion to the same pan over a medium-high heat and sprinkle over the remaining flour. Cook for 10 minutes until lightly browned, stirring frequently. Add the garlic and cook for 1-2 minutes. 5. Pour in the wine and cook for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. 6. Turn the heat to high and add the tomatoes and olives. Season to taste with salt and pepper. Reduce the heat and simmer for 10-15 minutes until reduced. 7. Add the chicken back into the pot. Cover tightly with a layer of foil and then the lid of the casserole dish. Place in the oven and cook on low for 1½ hours until the chicken is tender. 8. Divide the stew amongst shallow bowls and garnish with the parsley and basil. Serve immediately with crusty bread or mashed potato.

Per Serving: 355kcals, 22.4g fat (4.7g saturated), 17g carbs (4.5g sugars), 21.8g protein, 3.2g fibre, 0.33g sodium