Hunter's chicken

1. 1

   Season the flour with salt and freshly ground black pepper, then dredge the chicken pieces in it.

2. 2

   Heat the oil in a casserole or large heavy based saucepan over a medium heat, then fry the chicken for 2-3 minutes on each side, until brown on all sides. Remove and set aside.

3. 3

   In the same casserole, fry the onion and garlic for 8-10 minutes over a low heat, until softened. Add the tomato purée and cook for 5 minutes. Add the tomatoes, rosemary, bay leaf, wine, stock and vinegar and bring to the boil. Reduce the heat and simmer for 20 minutes.

4. 4

   Return the chicken pieces to the casserole and cover with a lid. Simmer over a low heat for 30-40 minutes, or until the chicken is tender.

5. 5

   To serve, remove the lid and sprinkle with parsley leaves. Spoon out onto plates and serve with roasted, mashed or boiled potatoes.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.