Slow Cooked Hunters Chicken

• 1 2/3 pounds chicken thighs and drumsticks
• salt
• 1 handful parsley roughly chopped
• 1 1/8 cups cherry tomatoes halved
• 1/2 tablespoon tomato puree paste, dissolved in 3 tbsp lukewarm water
• 1/2 cup dry white wine
• 4 sage leaves
• 2 bay leaves
• 3 tablespoons extra-virgin olive oil
• 1 onion large, finely sliced
• 1 garlic clove crushed and left whole
• 1 red chilli small, sliced
• 2 sprigs rosemary
• 2 sprigs thyme

1. Rub the chicken pieces all over with salt and pepper. Heat the olive oil in a large saucepan, add the chicken and seal well all over.
2. Add the onion, garlic, chilli and herbs and cook for a couple of minutes on a medium heat.
3. Add the wine, increase the heat and allow the wine to evaporate slightly.
4. Add the diluted tomato puree, then stir in the cherry tomatoes.
5. Reduce the heat to low, cover with a lid and cook gently for 1 1/4 hours, until the chicken is cooked through; the flesh should come away from the bone and there should be no sign of pink when you pierce the thickest part. Serve hot.

chicken, salt, handful parsley, tomatoes, tomato puruee paste, white wine, sage, bay leaves, extravirgin olive oil, onion, garlic, red chilli, rosemary, thyme

Taken from www.yummly.com/recipe/Slow-Cooked-Hunters-Chicken-1494749 (may not work)