Ingredients
1 tbsp vegetable oil
½ onion, finely chopped
1 garlic clove, chopped
½ chicken breast, sliced
150ml/¼ pint red wine
150ml/¼ pint vegetable stock
2 tbsp tomato ketchup
½ tsp Worcestershire sauce
100g/3½oz chickpeas from a can, rinsed and drained
salt and freshly ground black pepper
Method
1. Heat the oil in a frying pan over a medium heat and fry the onion for 3-4 minutes, until soft but not browned.
2. Add the garlic and cook for one minute.
3. Add the chicken pieces and fry for 2-3 minutes, stirring occasionally to brown all over.
4. Add the red wine and bring to the boi. Cookl to reduce the liquid by half.
5. Add the stock, ketchup, Worcestershire sauce and chickpeas, bring to the boil, then reduce the heat and simmer for 5-6 minutes, until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon the casserole out into a warmed bowl.
