This baked chicken dish has a tasty tomato and mushroom based sauce. You can pre-prepare this dish by frying the chicken and covering it with the cooked sauce and then freezing it for use later - e.g. prepare it at the weekend and at another time finish the cooking by oven baking for about 1 hour for a an evening meal. Can be served with boiled rice or boiled potatoes and assorted vegetables - e.g. julienne carrots and courgettes.

Serves 4
Preparation & cooking time: 1 hr 40 minutes

8 Chicken thighs (on the bone)

Sauce:
Olive oil
2 cloves garlic (crushed)
1 medium-sized onion (chopped)
2 tins chopped tomatoes in sauce
250g small or button mushrooms (sliced)
1 red or yellow pepper (chopped coarsely)
1 tbsp black olives (cut into quarters)
1 tbsp parsley (chopped finely)
1 tsp basil leaves (or 1 pinch dried basil)
1 pinch of 'herbs de Provence'

Estimated Nutritional info:

Per 100g
Calories: 115
Fat: 1.1g
Sat fat: 0.3g
Cholesterol: 70g
Sugars: 0g
Carbs: 3g

GI Value: Medium
