- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 medium onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic bulb, separated into cloves
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 red chilli, deseeded and sliced
- 350ml red wine
- 350ml chicken stock
- 600g tomato, finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 3 tbsp tomato purée
- 2 tsp chopped thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 6 skinless chicken leg
- chopped parsley, to serve (optional)
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- pasta or mash, to serve
Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.