This lip-smackingingly tasty chicken dish is ideal for midweek meals. It’s juicy, spicy and intensely flavoured. I like to use chicken on the bone, but boneless thighs also work well — just cook them for 10 minutes less. It can be reheated on the stove or in the oven.

• Heat the oil in a large saucepan over medium-high heat. Add the chicken and sauté it until golden on all sides.
• Once the chicken has turned golden, add the garlic, chili, rosemary and a good pinch of salt and pepper. Stir well and after a minute, add a generous splash of wine and a smaller one of vinegar. Leave to cook over a medium flame for a few minutes, until the wine and the vinegar have partly evaporated. Add 100 ml water, stir well, cover and reduce the heat to low.
• Leave the chicken to cook until tender, splashing with a little more wine and vinegar twice more during the cooking process and stirring occasionally, for 35-40 minutes. If the chicken dries out while cooking you can add a little hot water to ease the cooking process.
• The last splash of wine and the vinegar should be added when the chicken is almost cooked. Increase the heat for a couple of minutes to let it evaporate and the sauce to thicken a little. Serve immediately.

www.cookingforthesoul.com