Delicious slow-cooked chicken in a rich white wine sauce flavoured with Rosemary, Bay Leaves and Thyme. Serve with roast potatoes for a wholesome, warming meal for all the family.
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Coat the chicken in the flour. Heat the oil in a frying pan and fry the chicken and onions until golden. Transfer to a casserole dish. Blend together the wine, stock, Herbs, Pepper, Garlic, Salt, tomato purée and sugar. Pour the liquid over the chicken and add the mushrooms.
Cover and cook in the oven for 1½ hours or until the chicken is tender. Arrange the chicken in a serving dish and keep warm. Thicken the cooking liquid to the desired consistency using the cornflour paste and pour over the chicken.