Ingredients A good glug of olive oil
1 onion, chopped
1 stick of celery, sliced
1 courgette, sliced
One pepper cut into matchsticks, or two halves of peppers in contrasting colours. Red, orange and yellow work better than green.
Three or four mushrooms, sliced, Portobello for preference.
2 boneless chicken breasts
100ml white wine
1 390g tin of chopped tomatoes
Seasoning and herbs to taste
Heat the oil in a shallow casserole, frying pan or sauté pan over a gentle heat.
Cook the onions for a few minutes until soft and translucent.
Add the celery.
Add the courgette and pepper fry until just tinged at the edges.
Finally fry the sliced mushrooms gently.
Remove the vegetables to a plate using a slotted spoon.
Add the chicken breasts to the pan and cook on both sides until golden and then remove to the same plate as the vegetables.
Pour in the wine and bubble up, scraping the vegetable residue from the bottom.
Return the chicken and vegetables to the pan.
Add the contents of the tin of tomatoes, stirring to break them up, then raise the heat to bring to a boil.
Season to taste, adding any herbs you fancy. Mediterranean ones are the best, such as oregano, marjoram and thyme, dried or fresh.
Cover the pan and leave to cook over a low heat until the chicken pieces are cooked.