Chicken And Tomato Ragout - cooking recipe

Ingredients

4 None chicken leg quarters
2 tbsp vegetable oil
8-10 None shallots, sliced
4 cloves garlic, sliced
2 tbsp tomato paste
1 lb plum tomatoes, halved or quartered
1 cup dry white wine
2 tbsp chopped fresh oregano
2 tbsp chopped fresh parsley

Preparation

Season the chicken with salt. Heat the oil in a large Dutch oven over medium-high heat, add the chicken and cook until browned all over. Remove from the pan and season with pepper.
Add the shallots and garlic to the hot pan and cook for 2 mins. Add the tomato paste and tomatoes and stir for 1 min. Add the wine and 1 cup water. Return the chicken to the pan and bring to a boil. Cover, reduce heat and simmer for 45 mins until the chicken is cooked through. Sprinkle over the herbs, adjust the seasoning and serve.