Chicken Hotpot

Ingredients:
1 tbsp olive oil
8 chicken thighs
2 red onions, sliced into thick slices
5 carrots, cut into rough chunks
3 celery sticks, cut into rough slices
400g tin chopped tomatoes
600ml chicken stock
2 tsps English mustard
1 tsp dried oregano
Sea salt and ground black pepper

Directions:
Heat the oil in a large, high-sided pot until it's really hot. Add the chicken and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop.
Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then.
Pour in the chopped tomatoes and chicken stock and stir though with the mustard and oregano. Add in the browned chicken and season with sea salt and ground black pepper. Bring to the boil, then reduce the heat and place the lid on and simmer gently for 45-55 minutes, stirring occasionally.
Serve in deep bowls with some thick, crusty bread to soak up the juices.