This is one of those recipes that can be adapted to whatever is in the fridge on the day. I like this dish as I can prepare it and stick it in the oven for two hours and not worry about it. I love it served with new potatoes and fresh green vegetables or frozen peas. Chicken thighs on the bone should, in theory, result in a tastier casserole but I have recently been using boned and skinned chicken thighs as the whole lot gets eaten and I can’t notice any difference in flavour. The anchovies are optional but add a depth of flavour you will miss. This is also great if on a budget as chicken thighs are cheap.
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