This is a traditional Italian recipe in which the chicken is flavoured with garlic, tomatoes and basil.
Preparation time: 15 minutes
Cooking time: about 1 hour
Oven: 160ºC, 325ºF, Gas Mark 3
2kg chicken or 4 large chicken portions (I use all chicken thighs)
3 tbsps olive oil
2 large onions, peeled and sliced
2 cloves garlic, peeled and crushed
1 x 425g can chopped tomatoes
2 tbsps chopped fresh parsley or 1 tbspn dried parsley
1 tsp dried basil
1 tbspn tomato purée, optional (concentrado de tomate)
150ml red wine
salt & freshly ground black pepper
Cut the chicken into 8 pieces (or halve the portions) and remove the skin if you prefer (I don’t!).
Heat the oil in a pan and fry the chicken pieces until browned all over. Reserve.
Add the onions and garlic to the pan and fry until golden brown.
Add the tomatoes with their juice, the parsley, basil, tomato purée (if using) and wine, then bring to the boil. Add plenty of salt and pepper.
Replace the chicken, cover the casserole and either cook in a preheated oven for about 1 hour (or until tender), or simmer gently on the hob.
Adjust the seasoning and serve very hot with pasta.