Remove the skin from the chicken thighs and pop into the casserole dish along with the tomatoes, onions, thyme, garlic, mustard,stock cube and water.
Put the lid on the casserole dish, and cook for 1 hour.
When the hour is up, pop in the mushrooms and bake for another 30 minutes.
By this point the chicken should be cooked through, and the sauce reduced.
If the sauce is still a little watery for your liking, thicken with a teaspoon or two of cornflour mixed into a splash of cold water and stirred into the sauce.
Return the pan to the oven for a further 10 minutes to thicken.
Please enjoy my recipe! Jane | hedgecombers.com