Okay. I have boneless chicken breasts and I'm making a casseroley-type thing, in the oven. But I can't find any recipes for chicken that isn't on the bone, and I am not the world's most confident cooker of chicken (vaguely phobic, having given myself food poisoning while pregnant).
The chicken is in large, bite-sized chunks.
So I brown the chicken... then brown the veg... then add the other ingredients like herbs, stock and wine. Bring to a simmer, then put in the oven. Like you'd do with most casseroles.
But for chicken, what temperature, and for how long, would I leave it in the oven for?
Am 
at needing to ask that, but I'm trying to walk the fine line between shoe leather and poisonous.