Preparation time 20 minutes, cooking time 1 hour 30 minutes

1. Remove skin from chicken.

2. Heat oil in 2.5 litre (14 cup) flameproof casserole dish, cook chicken in batches, until browned. Drain on absorbent paper.

3. Drain all but 1 tablespoon of the liquid from dish, cook mushrooms, onion and garlic in dish, stirring until onion is soft.

4. Add blended flour and stock, then wine, paste and undrained crushed tomatoes, stir over heat until mixture boils  and thickens. Return chicken to dish, cook covered in moderated oven about 1 hour or until chicken is tender.

5. Serve sprinkled with parsley

Serves 6, per serving 21g fat, 1765kj

Tip:  the recipe can be made a day ahead and refrigerated, covered