The chicken thighs were skinless and boneless, and were £2 for 4. I find them quite tasty, and easier to cook moist than chicken breast. I browned the outsides of two of them quickly in a pan, then put them at the bottom of a casserole dish (I saved the other 2 in the freezer). Next came chopped onions, courgette, carrots (par-boiled 5 minutes), red pepper and mushroom. I added mixed seasoning and Italian herbs. I used the water from the carrots to make chicken stock from a cube, and covered the whole lot under a lid. I cooked it for 1 hour in a 180 oven. It all came out nicely moist and tender, and very flavoursome.