Ingredients

• some onions, browned
• some rosemary leaves, crushed (pestle and mortar)
• 1½ lb ripe tomatoes, chopped
• some dry white wine
• some white wine vinegar
• 1 bay leaf
•   tomato purée
•   chicken joints, well browned

Method

1. Brown some onions and add crushed (pestle and mortar) rosemary leaves, 1½ lb ripe chopped tomatoes, dry white wine, some white wine vinegar, a bay leaf, and tomato purée.
2. Stir thoroughly and simmer for 20 minutes.
3. Add well browned chicken joints. Cook for 40 minutes on top of oven.