- 75g/2¾oz plain flour
- salt and freshly ground black pepper
- 1 x 1.5kg/3lb 5oz chicken, jointed into 8 pieces
- 2 tbsp vegetable oil
- 2 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
- roast potatoes
- Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.
- Heat the oil in a casserole dish 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 five 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 roast potatoes.