Casseroled Chicken with Red and Green Peppers

Two chicken thighs, casseroled on a drizzle of sunflower oil, a bed of thinly sliced potato, a layer of mange tout, and another of sliced red and green peppers. Plus one finely diced garlic clove, and a de-seeded and diced red chilli.

Add 100mls of cold chicken stock and a light dressing of sweet red chilli sauce. Shake some sea salt onto the skin of the the chicken thighs.

Place the casserole dish on the middle shelf of an oven preheated to 190 deg C, and cook for 55 minutes (check progress halfway). 45 minutes under glass, and without the lid for the final ten minutes. This allows the skin to brown and become deliciously crispy.