Step 1

Cut chicken into four pieces - two Marylands with the leg and thigh, and two breasts with the wing attached. Remove and discard the backbone. Try to keep the skin intact. Dust lightly in flour and season well with salt and pepper.

Step 2

Heat oil in a large frypan. Brown chicken pieces well, starting with skin side down, until lovely and golden. Remove to a plate lined with paper towel.

Step 3

Drain off most of the oil and return pan to a gentle heat. Cook garlic for 1 minute, being carefully not to let it burn. Add tomatoes and stir until simmering. Add remaining ingredients as well as 1/2 a tomato can of water. Return chicken pieces to sauce and make sure they are well coated. Cover with a lid and simmer for 35-40 minutes until chicken is cooked through. Alternatively, bake in the oven, uncovered, at 180C for around 30 minutes.

Step 4

Serve with mashed potato and plenty of sauce spooned over the chicken.