You will need:

- 8 pieces of chicken on the bone
- Coconut oil for frying the chicken
- salt and pepper
- crushed garlic
- 1 tablespoon of butter
- 1 x onion, chopped
- Half a punnet of mushrooms, chopped
- 1 bell pepper, chopped
- Tin of chopped tomatoes
- 50 g tomato paste
- 10 fresh basil leaves, chopped
- 250 ml of cream
- Dash of red wine


1. Heat a pan with the coconut oil and add the chicken pieces, with salt, pepper and garlic.Cook for a few minutes, until chicken is browned.

2. Place the chicken pieces in a casserole dish and leave to rest while you prepare the sauce.

3. In a pot, melt the butter and brown the onions. Add the pepper and mushrooms and cook until softened.

4. Add the tin of tomatoes, the tomato paste and the basil and stir through. Cook for a few minutes.

5. Add the cream and wine and turn down heat and let the sauce simmer for a while until the sauce has thickened. If necessary thicken the sauce with just a little corn flour (very un-Banting I know but you just need a very little bit!)

6. Pour the sauce over the chicken pieces in the casserole dish.

7. Place the dish in the oven at a low heat of about 100 degrees Celsius and leave for 2 hours. For those Banting this dish can be eaten alone or with the low-carb bread recipe posted last week or with cauliflower mash.