By Jo Pratt
I have been cooking versions of this recipe for years, because it is so simple and flavorsome. It’s great for throwing in the oven and tucking into with a green salad, ciabatta and a glass of wine. Kids love the flavors, too. For them, I just chop the cooked chicken into smaller pieces, and often use half wine and half stock. The dish freezes well and any leftovers make a great lifesaver meal for another day.