1. Preheat the oven to 375°F. 2. Dry-fry the onion in a non-stick fryin pan until soft. 3. Season the chicken with salt and pepper on both sides and add to the pan, lightly browning on each side. 4. Remove the chicken and place in an ovenproof dish. 5. Add the garlic and 2 tbs of the broth to the onion and stir in the flour.'Cook out' for 1 minute then add the remaining stock, wine and tomatoes. 6. Stir in the mixed herbs, mushrooms and carrots and bring to the boil. 7. Pour over the chicken and cover with aluminium foil. 8. Place in the centre of the oven for 30-35 minutes. 9. Just before serving, spinkle with chopped fresh parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
