Chicken in Red Wine

30ml (2tbsp) olive oil
4 skinless chicken fillets, cut into chunks
225g (8oz) button mushrooms, wiped
200g (7oz) button onions, peeled
300ml (1/2) red wine
200ml (7fl oz) chicken or vegetable stock
30ml (2tbsp) tomato purée
1 garlic clove, peeled and crushed
10ml (2tsp) corn flour blended with 30ml (2tbsp) cold water
Parsley sprigs to garnish
Diced fried potatoes and green vegetables to serve
1. Heat the oil in a large frying pan. Add the chicken and fry for 4-5 minutes until golden. Transfer to a plate. Add the button mushrooms and onions to the pan and fry, stirring for 5 minutes until browned.
2. Return the chicken to the pan. Stir in the red wine, stock, tomato purée and garlic. Simmer for 20-25 minutes until the chicken and onions are tender. Stir in the blended corn flour. Simmer for 2 minutes until thickened. Garnish with sprigs of parsley. Serve with diced fried potatoes and vegetables.
3. If required, allow to cool then freeze for up to 3 months. Defrost thoroughly then reheat in a pan for 20-25 minutes until piping hot.