* 4 chicken quarters
* 1 Tbsp olive oil
* 2 large onions, peeled and sliced
* 17 ½ oz tinned tomatoes
* 2 garlic cloves, crushed
* 1 Tbsp tomato purée
* 1 Tbsp chopped fresh rosemary
* 1 Tbsp chopped fresh thyme
* 1 bay leaf
* 9 1⁄3 fl oz dry white wine
* 1 Tbsp white wine vinegar
* 5 fl oz chicken stock
* 1 chilli
* freshly ground black pepper
* salt
* 1 flameproof casserole dish
* 1 slotted spoon
* 1 wooden spoon
* 1 tray
* 1 knife


Step 1:
Prepare the chicken
Season the chicken quarters with salt and pepper.

Step 2:
Brown the chicken
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:
Brown the onions
Next add the onions and garlic and cook until nicely browned.

Step 4:
Reduce the wine
Add the wine and let it boil until reduced by half.

Step 5:
Fill the pot
Now add the tinned tomatoes, tomato purée, bay leaf, rosemary, thyme, chilli, chicken stock and the cooked chicken pieces.

Step 6:
Simmer
Bring it all to the boil and let it simmer for 45 minutes.

Step 7:
Serve and enjoy
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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