Baked Chicken Stew

Preheat the oven to 180°C | 350F | gas 4.

Season the chicken pieces with salt and pepper. Heat half the olive oil in a deep casserole dish, and then brown the chicken pieces on all sides. Reserve on kitchen towel to drain.

Add the rest of the olive oil to the casserole then sauté the onion and garlic for a few minutes until it starts to soften. Add the cumin seeds and chopped thyme (keep some back for garnish), and cook for a further minute before adding the chicken pieces back into the pan.

Sieve the flour over the chicken and allow it to absorb.

Pour in the white wine and crumble the stock cube and bring to a simmer making sure the stock cube is dissolved.

Add in the sliced mushrooms and carrots, then cover with a tight lid and cook in the oven for 40-45 minutes. The stock/wine should reduce to a thicker sauce. If necessary, add a little flour (max 1/2 tbsp) to chicken.