Preheat the oven to 180 deg. C (350deg.F Gas 4)
4 free range chicken fillets halved lengthwise or 6 chicken thighs, fat removed
3 carrots, chopped
1 red capsicum, finely diced
4 shallots, or 1 red onion chopped
3 cloves garlic crushed (optional)
3 stalks celery chopped
400g tin chopped tomatoes or homemade tomato sauce
4 tablespoons white vinegar or white wine (of course I prefer wine)
2 tablespoons soft brown sugar or good quality honey
2 tablespoons chopped parsley, plus extra to serve
2 teaspoons dijon mustard
2 teaspoons salt-reduced soy sauce
Place the chicken in a baking dish which has been sprayed lightly with olive oil and scatter the fresh colorful vegetables over the top to cover the chicken. In a large jug, combine the remaining sauce ingredients and carefully pour over the chicken.
Bake in a moderate oven, uncovered for 1 1/4 hours, or until the chicken is cooked through and the vegetables are soft. Serve garnished with extra parsley, ground black pepper, roasted slivered cashews or almonds, a green salad, and brown rice.
Enjoy and feel guilt free!!