"This is my version of the famous Italian classic – best made in the autumn when there's a glut of red, ripe, full-flavoured tomatoes, but it's still good in winter, as there are now some well-flavoured varieties available. Either way, the tomatoes need to be very red and ripe."
7.4 / 10
Nutrition per serving:
Percent Daily Values based on a 2,000 calorie diet.
1 x 3 lb (1.35 kg) Traditional Free Range chicken, jointed into 8 pieces
1 tablespoon white wine vinegar
salt and freshly milled black pepper
1 tablespoon olive oil
2 large-ish onions, peeled and thickly sliced
1 lb 8 oz (700 g) ripe red tomatoes
2 large cloves garlic, peeled and crushed
1 level tablespoon tomato purée
1 level tablespoon fresh rosemary leaves, bruised and finely chopped
1 bay leaf
10 fl oz (275 ml) dry white wine
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