Ingredients:
500g chicken thigh meat
1 brown onion
a dozen button mushrooms
2 cloves garlic
2 cups chicken/vegetable stock*
splash of white wine (optional)
Slice the onion, crush and roughly chop the garlic and cut the mushrooms into quarters. Trim the fat off the meat and chop into bite-sized chunks. Brown the meat, onion garlic and mushrooms in a casserole dish, cover with stock, season with a bit of pepper and top up with hot water until your dish is half full. Put in the oven on 150 degrees for about 4 hours.
Serve with some steamed beans and brocoli.
*a note about stock, the best thing would be to have made it yourself and have it in the freezer, but if not I recommend using one of the cubes/poweders (I think Massel is a good brand) because often the liquid stock you find in the supermarket has sugar in it. Just remember to read the labels!
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