The recipe

This technique of braising or one-pot cooking can be adapted to suit any meat, and has a wonderful sauce that is herby and gently acidic. Any of your favourite herbs and vegetables can be added to the dish. In this one, olives and wild mushrooms are a lovely addition. I use the legs because they are the best cut for braising (the breast will become dry during cooking).

Serves 4- 6

Preparation time 10 mins

Cooking time 1 hour

INGREDIENTS

4 chicken thighs and 4 drumsticks sea salt and black pepper

½ white onion

6 garlic cloves

3 big, fat ripe tomatoes

150ml white wine

3 tbsp sunflower or rapeseed oil

2 tbsp white wine vinegar

4 pinches of sea salt flakes

6 whole black peppercorns

1 heaped tbsp Dijon mustard

1 large tarragon sprig 5- 6 sage leaves

100ml water

To finish: a small handful of chopped curly or flat-leaf parsley or chives 1. Preheat the oven to 150°C/fan 130°C/ gas mark 2.

2. To prepare: season the chicken flesh (not the skin). Chop the onion. Finely slice the peeled garlic. Coarsely chop the tomatoes.

3. In a small saucepan, bring the white wine to the boil and let it boil for 10 seconds before removing from the heat. Reserve.

4. In a large heavy-based casserole dish over a medium heat, heat the oil then sear and lightly colour the chicken pieces for 7-8 minutes. Transfer them to a plate.

5. Add the onion and garlic to the casserole and sweeten them over the heat for 4-5 minutes but do not brown them. 6. Spoon out some of the fat, pour in the vinegar – it might make you cough, but when that aroma has faded, that’s just right, and reduce it to a syrup.

7. Add the salt and peppercorns and the boiled white wine. Whisk in the mustard, add the chopped tomatoes, whole tarragon sprig and sage leaves. Pour in the water and return the chicken to the pan.

8. Bring to the boil, cover with a lid (or foil) and transfer to the oven to cook for 35-40 minutes, stirring occasionally. Test the chicken is cooked by taking out a leg and cutting down to the bone to check it’s not pink in the centre. Taste and adjust the seasoning.

9. Garnish with the chopped parsley or chives and serve at the table from the pot.