Chicken and mushroom casserole

Preheat the oven to 195°C/fan 175°C.

Heat the oil in a large pan, add onion and cook gently for 3-5 mins; remove from the pan.

Season the chicken legs with salt and pepper, add to the pan and brown quickly on both sides.

Transfer the chicken legs into a large casserole dish together with the onion, mushrooms, carrot, pepper, thyme and the soup.

Season with salt and pepper, cover with lid (or a tin foil) and bake in the preheated oven for an hour. Then uncover and bake for further 30 mins. Serve with rice, chips or potatoes.