Chicken and tomato bake with boulangère potatoes

Serves: Prep: 15 mins Cook: 1 hr

1 tbsp light olive oil

2 medium onions, finely sliced 2 garlic cloves, finely chopped

½ tsp dried thyme

1 tsp dried rosemary

½ tsp dried oregano

8 skinless & boneless chicken thighs 125ml (4floz) rose or white wine 125ml (4 floz) chicken stock

1 x 400g (16oz) can chopped tomatoes, drained

Salt & pepper

1 tsp lemon juice

Chopped fresh parsley to garnish Boulangère potatoes:

Low-cal spray

300g (12oz) celeriac washed, peeled & thinly sliced

300g (12oz) potatoes, washed, & thinly sliced

1 tsp dried thyme

1 tsp garlic granules

500ml (18 floz) hot vegetable stock Salt & pepper

1. Heat the oil in a large, lidded sauté pan. Add the onions and cook over a low heat until they have softened. Add in the garlic, thyme, rosemary and oregano and cook for a further minute.

2. Next, add in the chicken thighs and fry for 2-3 mins. Pour in the wine and chicken stock, followed by the tomatoes.

3. Season and add in the lemon juice.

4. Simmer with the lid on for 20 mins then remove the lid and simmer for a further 10 mins until the liquid has reduced a little and the chicken is tender and cooked through. Serve with a sprinkling of parsley.

5. To make the boulangere potatoes, first pre-heat the oven to 200°C/180°C Fan/ Gas Mark 5.

6. Spritz a deep 15x22cm (6x9in) baking dish with low-cal spray, arrange the celeriac and potatoes in layers inside the dish, sprinkling a little dried thyme and garlic granules on each layer.

7. Pour the hot stock over the layers, season with salt and a good grind of black pepper, cover in foil and bake for 25 mins.

8. After the 25 mins remove the foil and bake uncovered for a further 20 mins or until the top is browned and the veg tender.

Per serving: 350 cals, 8g fat (1.5g sat fat), 11g sugar, 1.3g salt

PROTEIN, LOW SAT FAT, HIGH

2 OF YOUR FIVE A DAY