Italian Chicken

Ingredients

4 chicken legs
1 tablespoon sunflower oil
2 onions, chopped
1 red or yellow pepper, deseeded and sliced
250 g mushrooms, sliced
400 g (can) chopped tomatos
1 teaspoon dried mixed herbs
300 ml hot chicken stock
1 tablespoon cornflour
2 tablespoons water

Directions

In a large pan, heat the sunflower oil and brown the chicken. Remove from pan and set aside. Add chopped onions, pepper, and mushrooms to the pan, and cook on medium heat for 5 minutes.
Return the chicken to the pan, add the chopped tomatos, mixed herbs, and chicken stock. Bring to the boil, then reduce heat and simmer gently for 40 minutes.

Mix the cornflower with 2 teaspoons water until smooth, then add to the pan until the sauce boils and thickens. Serve with rice.