Step 1

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.

Step 2

Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.

Step 3

Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.