Chicken with Tomato and Coriander

[Poultry and Game]

1 x 1.35kg/3lb chicken, jointed into 8 pieces

seasoned plain flour

2 tablespoons oil

2 onions, finely chopped

1 clove of garlic, crushed

1 x 400g/14oz can of tomatoes

1 bay leaf

2 teaspoons tomato purée

salt and freshly ground black pepper

2 tablespoons roughly chopped fresh coriander

1. Dip the chicken pieces in to the seasoned flour.

2. Heat oil in a large sauté pan and brown the chicken all over. Using a slotted spoon remove the chicken pieces and place them in a roasting pan or casserole.

3. Preheat oven to 180°C/350°F/Gas mark 4.

4. Add onions to the sauté pan and cook on a low heat for 10 minutes, or until beginning to soften. Add the garlic and cook for a further minute. Add tomatoes, bay leaf and purée. Season with salt and pepper. Bring to the boil slowly, stirring continuously.

5. Pour over the chicken pieces and cook in the oven for 45-50 minutes or until the chicken is tender. Turn off the oven.

6. Lift out the chicken and arrange them on a warmed serving dish. Keep warm in the turned off oven.

7. Skim any fat from the sauce then boil rapidly to a syrupy consistency. Stir the sauce well. Add three quarters of the coriander. Check the seasoning and pour over the chicken. Garnish with the remaining coriander.