Chicken Casserole with Peppers

 I used mămăligă as a garnish, it's something similar with polenta (check out the link for more details ;)

(original recipe by Rosemary Conley "100 great low-fat recipes")

Serves 4 (304 kcal/4.7 gr fat)

Ingredients:

• 1 medium onion, finely chopped
• 1 chicken, jointed with skin removed
• 2 garlic cloves, crushed
• 150 ml (1/4 pint) chicken stock
• 2 tbsp plain flour
• 3 tbsp dry white wine
• 1 x 400 gr(14 oz) tin chopped tomatoes
• 1 tbsp chopped fresh tarragon
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1tbsp chopped fresh parsley, plus a few springs to garnish
• salt and freshly ground black pepper

Step One

 Preheat a non-stick pan over medium heat. Add the onion and dry fry until soft.

Step Two

 Season the chicken on both sides and add to the pan, lightly browning on each side. Remove the chicken from the pan and keep warm.

Step Three

 Add the garlic and 2 tablespoons of stock to the onion. stir in the flour and 'cook out' for 1 minute. Add the remaining stock, the wine and tomatoes, followed by the tarragon and peppers, and bring to the boil.

Step Four

 Return the chicken to the pan and cover with a lid. Gently simmer for 30-35 minutes. Sprinkle with chopped parsley and garnish with a few springs to finish and serve with seasonal vegetables.