Braised chicken with red wine, olives & tomatoes

Warm the oil over a medium heat in a saucepan large enough to hold the chicken legs. Season the chicken, add to the pan, skin-side down, and cook for about 10 minutes, until the skin is deep golden. Flip the chicken legs, cook for 5 minutes more, then lift out onto a plate.

Pare 3 wide strips of zest from the orange. Add the zest, rosemary and garlic to the pan and cook for 2 minutes more until the garlic is soft. Tip in the wine, increase the heat, allow to bubble for a couple of minutes, then add the plum tomatoes.

Break the tomatoes up a little with a wooden spoon, then bring to a simmer. Stir in the olives, then tuck in the chicken, skin-side up, making sure it’s not submerged. Cover with a lid, then simmer gently for 30 minutes, or until the chicken is tender, with no pink meat and juices that run clear.

Lift the chicken onto a clean plate and increase the heat for 5 minutes to thicken the sauce slightly, if needed. Remove the orange peel, then serve with crusty bread, if liked.