Tuscan chicken ragout

First, clean the chicken thighs and cut them into small pieces. My personal experience is that leaving the meat in larger pieces makes it less flaky.

Heat the olive oil in a deep pan and add the chopped onion and garlic. Make sure the oil is not too hot, as these ingredients can burn easily.

Once the onions are sautéed, add the chicken pieces and fry until the meat is nice and golden brown. This gives the casserole that real rich flavour.

Then the white wine is added to the meat. Simmer for a few minutes until the alcohol has evaporated. The white wine will give a nice acidic flavour and also help to keep the meat juicy.

Then add the canned tomatoes, peas and spices. Cover and cook over a low heat for about 1 hour or until the meat is completely tender.

My personal tip is to add a few drops of lemon juice at the end to enhance the flavour.