1. 3 tbsp olive oil
2. 2 medium onions, halved and sliced
3. 1 garlic bulb, separated into cloves
4. 2 red chillies, deseeded and sliced
5. 350ml red wine
6. 350ml chicken stock
7. 600g tomato, finely chopped
8. 3 tbsp tomato purée
9. 2 tsp chopped thyme
10. 6 skinless chicken legs
11. chopped parsley, to serve (optional)
12. pasta or mash, to serve

Direction

STEP 1 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.

STEP 2 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.

STEP 3 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.