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.