Sherried Chicken Casserole

(SERVES 4)

• 4 chicken portions, skinned
• 25 g/1 oz/2 tbsp low-fat spread
• 1 large onion, finely chopped
• 100 g/4 oz button mushrooms, quartered
• 400 g/14 oz/1 large can chopped tomatoes
• 1 sherry glass of sherry
• 30 ml/2 tbsp tomato puree (paste)
• 1 bouquet garni sachet
• Salt and freshly ground black pepper
• A few snipped chives

To serve:

• Jacket-baked potatoes with yoghurt and Chive Dressing
• Cabbage with Celery and Walnuts

Brown the chicken portions in the low-fat spread in a flameproof casserole (Dutch oven). Remove from the pan with a draining spoon. Add the onion and fry (sauté) for 2 minutes, stirring. Add the mushrooms and cook for 1 minute. Return the chicken to the pan. Add the can of tomatoes. Blend the sherry with the tomato puree and stir in. Add the bouquet garni and salt and pepper. Bring to the boil. Cover and cook in a preheated oven at 180degree C/350degree F/gas mark 4 for1 ½ hours or until the chicken is really tender. Spoon off any fat. Garnish with the snipped chives and serve with jacket-baked potatoes with Yoghurt and Chive Dressing and Cabbage with Celery and Walnuts.