Tuscan chicken

Wash the chicken legs thoroughly, then season with salt and pepper. Heat the olive oil in a large frying pan and fry the chicken until golden brown on both sides. Allow time to cook in the pan, as this step will give the meat a nice caramelised flavour.

Set the chicken thighs aside, and in the pan sauté the finely chopped onion and crushed garlic. It is important not to burn them, as they can become bitter and spoil the flavour of the dish.

Once the onions have been glazed, add the wine and the canned tomatoes. Add basil, salt and pepper to taste and cook for a few minutes. Don't skip the wine, its acidic taste perfectly complements the sweetness of the tomatoes and the flavour of the chicken.

Return the chicken thighs to the pan, cover and cook for 20-30 minutes until the chicken is completely tender. The low heat and long cooking time will give the chicken a super crumbly texture.

Serve with fresh, crusty bread or pasta. And the freshness of the basil brings out the flavours of the tomatoes and chicken perfectly.