Step 1

Preheat oven to 150°C. Place the flour in a large bowl. Season with salt and pepper. Add the chicken and toss to coat. Shake off any excess.

Step 2

Heat the oil in a non-stick frying pan over medium-high heat. Add half the chicken pieces and cook for 2-3 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with the remaining chicken. Transfer the chicken to a 3.5L (14-cup) capacity ovenproof dish.

Step 3

Place the frying pan over medium-high heat. Add the garlic, sage, thyme, rosemary and lemon rind and cook for 30 seconds or until aromatic. Add the wine and cook for 1 minute. Add the tomato and stock and bring to a simmer.

Step 4

Pour the tomato mixture over the chicken. Cover and bake in oven for 1 1/2 hours or until the chicken is tender. Add the chickpeas to the dish and bake for a further 15 minutes. (To freeze, see note.)

Step 5

Stir in the parsley. Divide the casserole among serving dishes and serve with crusty bread.