(Serves four)

1 large chicken, or 4 large chicken legs
2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, crushed
200 g mushrooms, quartered
150 ml dry white wine
400g can chopped tomatoes
300 ml chicken stock
1 tbsp each chopped parsley and celery leaves
4 sprigs fresh thyme, or 1 tsp dried
Salt and pepper
Chopped parsley to garnish

Cut the chicken into eight pieces, or ask your butcher to do it for you. If using legs, halve them through the joint and remove the piece of excess backbone on the thigh. Heat the oil in a large frying or sauté pan with a lid and fry the chicken for eight to 10 minutes, turning so that they are browned all over. Transfer the pieces to a plate.

Add the onion to the drippings in the pan and cook over medium heat until it starts to soften, then stir in the garlic and mushrooms and cook for two minutes more. Stir in the wine, raise the heat and allow it to bubble until the wine is almost evaporated. Add the tomatoes, stock, herbs and a good seasoning of salt and pepper.

Return the chicken pieces to the pan, bring to the boil, then lower the heat, cover the pan and simmer gently for about 25 minutes or until the chicken is tender and cooked through. Transfer the chicken to a serving dish and keep warm.

Bring the sauce back to the boil and let it bubble until it reduces slightly. Pour the sauce over the chicken and sprinkle with chopped parsley. This is good served with just plain boiled potatoes.