Ingredients

• 100g/4oz streaky bacon, snipped into pieces with scissors
• 250g/9oz carrots, peeled and chopped into 1cm/½in cubes
• 250g/9oz swede, peeled and chopped into 1cm/½in cubes
• 150g/5oz button mushrooms, wiped with kitchen paper and cut in half
• 1 garlic clove, peeled and crushed
• 8 button onions, peeled
• 2 tbsp vegetable oil
• 8 skinless chicken thighs
• 2 tbsp plain flour
• 400g/14oz can chopped tomatoes
• 200g/7oz can sweetcorn
• 450ml/15fl oz chicken stock
•   salt
•   black pepper

Method

1. Heat the oil in a large casserole dish. Add the chicken and fry for 5 minutes over a medium heat until golden. Remove the chicken from the pan and set to one side.
2. Add the peeled onions and chopped bacon to the dish. Fry for 5 minutes until the onions soften.
3. Sprinkle with the flour. Add the crushed garlic, carrots and swede and stir together to combine.
4. Add the tomatoes and chicken stock and bring to the boil, stirring occasionally.
5. Return the chicken to the dish and add the sweetcorn with juices. Return to boil and season to taste.
6. Cover with a lid and simmer for 1 hour over a medium heat, until the chicken and vegetables are cooked thoroughly.
7. Serve the casserole with crusty bread and green vegetables.

Notes