2 Tbsp extra virgin olive oil
8 chicken pieces, skin on (such as thigh cutlets)
1 brown onion, roughly chopped
2 cloves garlic, crushed
400g can Italian chopped tomatoes
½ tsp dried chilli flakes
250ml dry white wine
125ml chicken stock or water
2 sprigs rosemary, leaves picked
Roasted potatoes, to serve
Rocket leaf salad, to serve
Preheat oven to 180°C. Put oil and butter in a large heavy-based lidded saucepan and cook over a medium heat. When mixture is sizzling, add ½ of the chicken pieces and cook, turning, for 8 minutes or until golden on all sides. Transfer to a plate and set aside. Repeat with remaining chicken pieces.
Put onion in pan and cook for 4 minutes or until softened. Add garlic, cooking for 1 minute then add canned tomatoes, chilli, wine, stock or water and rosemary and bring to the boil.
Return chicken to pan. Cover and cook in oven for 1 hour or until chicken is very tender. Serve with roasted potatoes and green salad on the side.