Method
- Season chicken with freshly ground black pepper. Heat the oil in a non-stick pan over moderately high heat. Add the chicken and saute until browned on both sides. Remove from the pan and set aside.
- Add onion, capsicum, celery and carrots to the pan and cook over moderate heat until vegetables are soft, about 10 minutes, stirring frequently. Stir in garlic and cook a further 2 minutes.
- Add stock, scraping browned bits from the bottom. Add tomatoes, mushrooms, lemon juice and chilli flakes and bring to a simmer.
- Return chicken to the pan, cover and simmer over low heat until chicken is cooked through, about 15 minutes.
Notes
Thanks to The Heart Foundation for this recipe.
Last reviewed
