CHICKEN IN WINE AND TOMATO

As you can see I have been thoroughly enjoying posting pictures and recipes of some of my favourite dishes, home style wholesome food that I enjoy with my family and would like to pass on to you all.

These dishes are healthy, packed with nutrients and will satisfy any palette.

My wine and tomato roast chicken is a great hit with my children and I have served it at many a dinner party and have been delighted at the reactions.

The chicken is melt in the mouth tender, juicy and has a lovely texture.

My style of cooking is a lot by feel and instinct, and I have tried to put down quantities as best as I could so please feel free to experiment with the flavours if you feel something is too little or too much for you. Trust me you cant go wrong.

4 whole legs of chicken skinless marinated with ginger and garlic paste, lightly salted
3/4th cup Wine - I prefer a light fruity, semi sweet wine like a Zinfadel, Rose etc if you use  a dry wine then add a tsp of honey to it
4 tbsp. Worcestershire sauce
2 tsp crushed pepper
5 tomatoes halved
Flour (maida) mixed with salt and pepper (you would need about a quarter plate of this mix, to dredge the chicken)

1. Preheat oven to 200 degrees C
2. Put a roasting pan on a medium heat and add about 4 tablespoons olive oil
3. Dredge each piece of chicken in the flour mix, making sure to coat each piece evenly and fry in the roasting pan
4. Don't move it around too much, the idea is to brown it, so lift it slightly and check it, when browned flip it over
5. When the other side is brown, turn up the heat and add the wine, once the wine begins to bubble, turn down the heat and add the Worcestershire sauce, crushed pepper and salt to taste, take the pan off the flame, and place the halved tomatoes in between the pieces of chicken
6. Check the salt, adjust the flavours to your taste, don't move anything around, just sprinkle what you need on top
7. Cover the pan with foil tightly sealing the pan
8. Cook at 200 degrees for 1/2 hour and check the progress, if you see the meat has left the bone then you know the pieces are cooked at this stage move to the next step if not reseal and check after 15 mins
9. Reduce temp to 180 degrees and remove the foil, spoon the sauces back on the chicken so you moisten the pieces and place back in the oven till the sauce thickens a bit. The sauce should be a bit runny as you see in the picture, between the pieces.

You will end up with  a flavourful dish - guaranteed soul food

Enjoy