Chicken Parmigiana

Chicken Parmigiana, made on the hob rather than in the oven. Made with one small chopped leek, one onion, chicken meat from three chicken drumsticks, a 390g pack of chopped tomato with basil and oregano from Sainsbury's, grated Parmigiano Reggiano cheese (about 100g), two garlic cloves, some chicken stock, and a little olive oil.

I started the leek and onion off in the pan with the drizzle of olive oil, and removed the meat from the drumsticks, stirring the vegetables occasionally. Then I added the chicken and some hot water, and added the chicken stock. I turned up the heat, and added the chopped tomatoes. I added half of the grated cheese (you can use mozarella instead if you prefer), and stirred it into the sauce. Cook for twenty minutes under glass at a low heat once it comes to the boil.Stir occasionally.

Serve in a pasta bowl with a sprinkling of the grated cheese on top, along with a generous helping of freshly ground black pepper. Can be served with a side of salad, with rice or pasta. A versatile and tasty dish.