4 chicken legs (thighs and drumsticks) free range, cut through the knuckle½ white

onion 6 garlic cloves 2 big, fat ripe tomatoes 1 large glass of white wine 4
pinches sea salt flakes A few turns of black pepper 2 tablespoons unsalted butter 2
tablespoons white wine vinegar 1 heaped tablespoon Dijon mustard4 sage leaves 1
large tarragon sprig1 glass of water (150ml) 6 whole black peppercorns

To finish

1 small handful parsley or chives

Preheat the oven to 130°C.

Do your preparation. Chop the onion. Finely slice the garlic. Coarsely chop the
tomatoes.

Separately, in a saucepan bring the white wine to the boil, let it boil for 30
seconds before removing from the heat. Reserve.

In a thick-based, large casserole dish on a medium heat, add the butter and allow
it come to a foaming stage. Season the chicken pieces and then sear and lightly
colour the chicken pieces for 7-8 minutes in the foaming butter and then transfer
them to a plate.

Add the onion and garlic to the casserole and sweeten them over the heat for 4-5
minutes – just to remove some of the acidity, not to brown them. Spoon out some of
the fat, pour in the vinegar and reduce it down to a syrup – if it’s not reduced
enough it will be acidic.

Add the salt and peppercorns, and the boiled white wine. Whisk in the mustard, add
the chopped tomatoes and the whole tarragon sprig and chopped sage. Bring to the
boil, add the seared chicken, cover with a lid (or tinfoil) and transfer to the
oven to cook for 30-35 minutes, stirring occasionally. Taste and adjust the
seasoning.

Garnish with chopped parsley or chives and serve at the table from the pot.