Nonna Ferrigno’s Chicken Casserole

Put the flour on a plate and season with salt and pepper. Add the chicken thighs and toss to coat evenly.

Set a flameproof casserole dish over a medium heat, add the olive oil and heat gently. Add the flour-dusted chicken, cook for 8-10 minutes until coloured all over, then remove from the casserole dish.

Add more oil to the casserole dish if necessary, then add the celery, carrot, onion, mushrooms and garlic and cook for 5 minutes until lightly golden. Return the chicken to the dish and add the vinegar, herbs, passata, potatoes and 500ml of cold water. Season well with salt and pepper.

Simmer gently, covered, for 45 minutes, checking that the casserole is not drying up and stirring it periodically to avoid it catching on the bottom of the dish.

Serve the casserole spooned into soup plates, garnished with parsley and accompany with focaccia or crusty bread to mop up the juices – in Italy this is know as fare la scarpetta.