Ingredients

• 75g/2¾oz plain flour
• 1 x 1.5kg/3lb 5oz chicken
• jointed into 8 pieces
• 2 tbsp vegetable oil
• 2 brown onions
• sliced
• 2 garlic cloves
• chopped
• 30g/1oz tomato purée
• 800g/1lb 12oz ripe tomatoes
• chopped
• 2 sprigs fresh rosemary
• 1 bay leaf
• 100ml/3½fl oz white wine
• 150ml/5fl oz chicken stock
• 1 tbsp red wine vinegar
• handful fresh parsley leaves
• salt and freshly ground black pepper
• roasted
• mashed or boiled potatoes

Directions

• Season the flour with salt and freshly ground black pepper
• then dredge the chicken pieces in it.
• Heat the oil in a casserole or large heavy based saucepan over a medium heat
• then fry the chicken for 2–3 minutes on each side
• until brown on all sides. Remove and set aside.
• In the same casserole
• fry the onion and garlic for 8–10 minutes over a low heat
• until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes
• rosemary
• bay leaf
• wine
• stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.
• Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30–40 minutes
• or until the chicken is tender.
• To serve
• remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted
• mashed or boiled potatoes.