Baked chicken with onion, garlic, and tomatoes

SERVES 4

Ingredients:

8 chicken pieces, skin on, about 1¾lb (800g) total

1 tbsp flour

2 tbsp olive oil

6 bacon slices, chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

3 celery ribs, finely chopped

3 carrots, finely chopped

½ cup dry white wine

1 x 14oz (400g) can diced tomatoes, with juices

1¼ cups hot vegetable or chicken stock

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Season the chicken well with salt and pepper, then dust with the flour.

2 Heat 1 tablespoon of the oil in a large cast iron or other flameproof casserole over high heat. Add the chicken pieces, skin-side down, along with the bacon, and cook the chicken for 10–15 minutes, turning once, until golden. Remove the chicken and bacon from the pan with a slotted spoon, and set aside.

3 Reduce the heat to low, and add the remaining oil to the casserole with the onion and a pinch of sea salt. Cook for 5 minutes until soft, then add the garlic, celery, and carrots. Cook for 5–6 minutes longer, until soft.

4 Increase the heat to high once again and add the wine. Let bubble for a few minutes until the smell of alcohol evaporates. Add the tomatoes and their juices and pour in the stock. Boil gently for a few minutes more, stirring frequently. Reduce the heat to a simmer, and return the chicken and bacon to the casserole. Spoon the tomato sauce over the chicken, cover, and transfer to the oven to cook for about 1 hour. Add more stock or if it appears dry. Serve with creamy mashed potatoes.

Baked chicken with onion, garlic, and tomatoes