Okay...
Take x number of chicken breasts (I like breasts) or thighs. Traditionally it should be thighs, but it depends if you can be arsed with all the bones or not.

Rub the chicken with lemon juice then roll chicken in plain flour. Shallow fry until the chicken is golden, then remove from the heat. Add 1 can of chopped tomatoes (or two, depending on how many bits of chicken you’re doing - or, use fresh if you can be bothered with the faff), a knob (pfft) of butter, a couple of chopped garlic cloves, one or two chicken stock cubes, and a generous splash of brandy. Season with salt and pepper.

Simmer for about an hour, stirring occasionally and letting the sauce reduce until it’s nice and thick. About ten minutes before the end, fry some button mushrooms in butter and add to the sauce. Then add a good handful of fresh, chopped parsley.

Can be served however the hell you want, with fresh veg, rice or pasta. I usually serve with veg, and ensure there’s enough made to have it with pasta for lunch the next day.

Fucking nom.
( Davros' Granddad a voice of calm reason in a world of spastics., Wed 5 May 2010, 11:32, 2 replies, latest was 16 years ago)

You were doing so well until you introduced the fungus.
That's not the first time I've said that.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Wed 5 May 2010, 11:34, Reply)

You can miss out the mushrooms
And replace with onions if you like.
( Davros' Granddad a voice of calm reason in a world of spastics., Wed 5 May 2010, 11:35, Reply)

that sounds great
if only i could be arsed waiting an hour from starting cooking until i eat
(bamboozled Can hear you getting fatter, Wed 5 May 2010, 12:12, Reply)

Honestly
It's fucking delicious and well worth the wait. The chicken gets really tenderised in the process so it practically melts in the mouth.
( Davros' Granddad a voice of calm reason in a world of spastics., Wed 5 May 2010, 12:24, Reply)