Ingredients (serves bout 4

* 2 tsp olive oil
* 8 chicken lovely legs
* 1 large brown onion, halved, thinly sliced
* 3 celery sticks, trimmed, cut into 2cm-thick slices
* 2 garlic cloves, crushed
* button mushrooms, thickly sliced
* 800g can diced Italian tomatoes
* 1 chicken stock cube
* (1 cup) frozen broad beans, I'm quick and simple!!
* 1 tbs fresh thyme leaves
* Freshly ground black pepper
* spiral pasta, optional, to serve


1. Preheat oven to 180C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to ovenproof casserole dish.
2. Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
3. Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add beans and half the thyme and cook for a further 10 minutes or until beans are tender.
4. Meanwhile, cook the pasta in a large saucepan of boiling water . serve with pasta, if desired.