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Cost of recipe (without sides) – £6.55
Cost per portion - £1.64
Add the onions and herbs to the pan and cook for a further 5 – 10 minutes on a medium heat until softened and lightly golden. Stir in the tomato puree and flour and cook for 2 minutes. Add the chicken, alcohol, hot stock, chopped tomatoes and beans back into the pan and give it a good stir. Bring to the boil then turn down to a simmer. Place the lid on and cook for around 1 hour 30 minutes or until the sauce has thickened and the chicken tender, stirring occasionally. Serve with lovely mashed potato and steamed veg.