This easy dish provides a whole meal in one pot, cooking in a low oven for up to two hours while you get on with something else. Note, for now, that once we can properly invite guests, it’s the perfect dish for entertaining as it will look after itself happily in a very low oven if guests are late or if there’s too much time spent drinking and gossiping before sitting down to eat.  All you need to accompany it is some warmed crusty bread.

You marinate the chicken first in white wine: even half an hour will improve the flavour. The carrot batons and mini new potatoes cook happily away, absorbing the delicious flavours. I have become a fan of making my own spice and herb mixes. In this case I used my Italian Herb and Spice Mix {give link] but if you don’t want to be bothered with this, just use dried thyme or dried oregano instead. This type of dish benefits from something on the sweet-tart spectrum to add a hint of surprise to the final flavour. My favourite is red currant jelly but you could substitute cranberry jelly or cranberry sauce.

Serves 2

4-6 chicken thigh fillets, depending on size and appetite

350ml white wine

2 onions

2 garlic cloves, crushed

Small piece of fresh ginger, grated

2 tablespoons plain flour

1 tablespoon Italian Herb and Spice mix (see note above)

2 carrots, peeled and cut into batons

10 mini new potatoes

Salt to taste

Freshly ground black pepper

1 tablespoon balsamic vinegar

1 dessertspoon redcurrant jelly

Open out the chicken thighs and pour the wine over them. Leave them, covered, in the fridge for a few hours.

Fry the onions until they are translucent, adding the crushed garlic and grated ginger at the last moment. Combine the plain flour with the spice and herb mix in a deep plate. Shake the wine off the thighs and dredge each one thoroughly in the flour and spice mix. Take the onions out of the pan and put them in the casserole dish. Put the carrot batons and mini new potatoes on top.  Add a little more oil to the frying pan.  Briefly fry the thighs until they are lightly coloured all over and transfer them to the casserole dish. Tip the wine marinade into the frying pan along with the salt, pepper, vinegar and redcurrant jelly. Bring it to the boil, scraping any shards of meat into the liquid and letting it simmer for another minute. Pour it into the casserole, clap on a tightly fitting lid and put it into the oven at 150 degrees c. Cooking time will depend on the size of the thighs: the dish will probably be ready after 90-100 minutes, but check.

Serve in deep bowls with spoons for the sauce and warmed crusty bread to mop it up.