Chicken Napoli

Ingredients

25 g (1 oz) butter
1 tbsp oil
4 chicken joints
1 onion, sliced
1 green pepper, seeded and sliced
14oz (397g) can tomatoes
4oz (100g) mushrooms, quartered
¼ pint (150ml) of chicken stock

Method

1. Heat butter and oil in a large frying pan.  Add chicken joints and onion and fry for 5 min, turning chicken until golden brown all over
2. Drain off fat, add all remaining ingredients to the pan.   Bring to the boil.  Cover pan with a lid or foil and simmer gently for about 30 mins. until the chicken is tender.
3. Taste and adjust seasoning.  Transfer to a serving dish.  Serve with pasta or rice

Tips:

Take the chicken mixture out of the freezer first thing in the morning to thaw ready for this easy supper dish.  Serve it with spaghetti or long-grain rice
Cook in a flameproof casserole as frying pans are often too small

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