1½ kg chicken, quartered
1 medium onion, finely chopped
50 g butter
125 g mushrooms, sliced
125 ml rich brown stock
1½ tbsp tomato puree or tomato sauce
1 chicken stock cube
1 clove garlic
225 g tomatoes, skinned and halved
salt and pepper
Preheat oven to gas mark 5/190° C. Melt butter in a pan and fry the chicken pieces until they are golden. Add the onions and cook until soft. Stir in mushrooms, stock, tomato puree or tomato sauce and the chicken stock cube and season to taste. Cover and cook for 5 minutes.
Turn into a casserole dish, which has been rubbed with garlic. Cover and cook in centre of oven for 45 minutes. Add the tomatoes after the casserole has been cooking for 30 minutes. Serve with rice.