Instructions

1. Thinly slice the onion and bell pepper.
2. Cut the courgette into cubes. Roughly chop the tomatoes.
3. If you’re using vegan chicken pieces, heat some olive oil in a large casserole dish and brown the pieces all over for 3-4 minutes, then set them aside.
4. Heat some more oil and add the onion and pepper slices. Gently sauté them for 5 minutes, then add the courgette, thyme leaves (or dried herbs of your choice), the tomato purée, tomatoes, garlic, chilli flakes (if used) and the lemon juice. If the tomatoes are not ripe, add a pinch of sugar. Season to taste. Cook over medium heat until sticky (for about 3-5 minutes), then add the wine or stock.
5. Cover the pan and simmer over low heat for about 20 minutes or until the veggies are tender and the sauce is thick and sticky. Add the vegan chicken pieces or the shredded chicken.
6. Stir for a minute or so to warm through.
7. Taste and season with salt and pepper, if needed.
8. Serve with chopped basil or parsley leaves scattered on top.