Easy weekday meal or perfect for Sunday lunch. Serve with toasted bread or tossed through pasta.
8 boneless chicken thighs
1 garlic bulb
1 red onion
3 bay leaves
2 tsp dried oregano
1 tbsp fresh rosemary, finely chopped
¼ c red wine
3 tbsp capers
2 tins tomatoes, pureed
1 tbsp caster sugar
Sea salt and pepper
Preheat oven to 200 degrees. Tightly wrap the garlic bulb in tinfoil. Cook for 15-20 minutes or until the cloves are soft.
In a large pot heat 3 tbsp oil. Add chicken and cook on each side for 2-3 minutes or until gently browned. Remove chicken from pot, cover and set aside.
Return pan to heat, top up the oil and fry the onion until starting to brown.
Add the herbs and cook for a further 5 minutes.
Bring the heat up and add the red wine. When the liquid has reduced by half add the capers and pureed tomato. Turn the heat down and allow to simmer for 20 minutes, halfway through add the chicken and any of the juices in the bowl. Add the soft garlic when it is ready.
Check seasoning, adjust to suit your taste.