CHEESY CHICKEN BAKE

Takes 1hr 10min, plus cooling serves 4

8 skinless and boneless chicken thighs 2tbsp plain flour

1 onion, sliced 250g button mushrooms 3 garlic cloves, crushed 2tsp fresh thyme leaves 200ml hot chicken stock 2 x 30g bags unsalted crisps 100g cheese, grated

1 Preheat the oven to 160°C/fan 140°C/gas 3. Put the chicken in a large bowl, season and sprinkle over the flour. Toss so the chicken is well coated. Transfer to a large, lidded, ovenproof casserole dish. 2 Add the onion, mushrooms, garlic and thyme to the dish. Pour over the hot stock, cover and cook in the oven for 30min. Remove the dish and leave to cool. 3 Then, preheat the oven to 200°C/fan 180°C/gas 6. Top the casserole with the crisps and grated cheese and bake for 30min, until the top is crunchy and the cheese has melted.

want to make this vegetarian? use fry’s traditional sausages (£4 for eight, ocado) instead