1tbspmixed dried herbs or handful of chopped basil
200mlred wine or chicken stock
1chopped tomatoes
2tbsptomato purée
1tbspchopped black olivesoptional
Topping
2avocados
150ggrated hard mozzarella
75ggrated mature cheddar cheese
Instructions
Heat oil gently in a large pan. Add onions, carrot, courgette and garlic and sweat slowly for 15-20 minutes. Remove from pan
Add chicken to the pan and cook for about 5 minutes.
Add the spices and herbs. Stir well then add the onion mix and cook for a further 10 minutes, stirring occasionally.
Add the wine or stock and cook for a further 5 minutes.
Add the tomatoes and purée and bring to a simmer. Put a lid loosely on the pan and simmer for another 10 minutes. If using the olives add them at this point.
Pour the mixture into an ovenproof dish. Peel the avocados and cut into 1 cm thick slices. Place over the mixture evenly and sprinkle the cheeses over the top.
Bake in moderate oven gas mark 4 / 180C for approximately 30 minutes until top is bubbling and golden.
Notes
Delicious served with a simple green salad or green vegetable medley.