Method. Brown the chicken thighs all over in a large non-stick casserole pan on a high heat with 2 tablespoons of olive oil, then remove to a plate. Tip in the frozen mixed veg and soften for 5 minutes, then put the chicken back into the pan with 2 tablespoons of red wine vinegar and allow it to cook away. Scrunch in the tomatoes through clean.. Melt the butter in a frying pan add the onion and cook until translucent. Add the chicken livers, bay leaves and sage. Cook the liver until it starts to brown slightly on both sides (you don't want it overcooked) Add the stock and lower the heat. Simmer for a further 15 minutes.
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