1½ tbsp tomato puree, dissolved in 3 tbsp lukewarm water 175g cherry tomatoes, halved or a tin of chopped tomatoes
Season chicken pieces all over with salt and pepper. Heat the olive oil in a large saucepan, add the chicken and seal well all over. Remove from the pan.
Add the onion, garlic, (mushrooms if you want) and herbs and cook for a couple of minutes on a medium heat. Add the wine, increase the heat and allow the wine to evaporate slightly. Add the diluted tomato purée, then stir in the cherry tomatoes/tin of tomatoes.
Add the chicken back in to the pan and reduce the heat to low, cover with a lid and cook gently for approx 1 hour 30 mins, until the chicken is cooked through; the flesh should come away from the bone and there should be no sign of pink when you pierce the thickest part.
Serve hot with creamy polenta, papardelle pasta, potatoes, rice or crusty bread.