You will need:
- 4 chicken quarters
- 1 tbsp olive oil
- 2 large onions, peeled and sliced
- 500 g tinned tomatoes
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- 1 bay leaf
- 280 ml dry white wine
- 1 tbsp white wine vinegar
- 150 ml chicken stock
- 1 chilli
- freshly ground black pepper
- salt
Step 1:
Season the chicken quarters with salt and pepper.
Step 2:
Pour the oil into the casserole dish and place on a high heat. Once the dish is hot add the chicken and fry until it is brown on all sides. Take the chicken out and set it aside on a plate.
Step 3:
Next add the onions and garlic and cook until nicely browned.
Step 4:
Add the wine and let it boil until reduced by half.
Step 5:
Now add the tinned tomatoes, tomato purée, bay leaf, rosemary, thyme, chilli, chicken stock and the cooked chicken pieces.
Step 6:
Bring it all to the boil and let it simmer for 45 minutes.
Step 7:
Check the chicken is cooked through by pulling the meat from the bone with a knife. If cooked, it will come away very easily. This dish can be served with noodles, pasta or crusty bread.
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