• 4 tablespoons olive oil

• 1.5kg Chicken drumsticks

• 1 cup plain flour, seasoned with salt & pepper

• 2 small onions, sliced

• 2 carrots, peeled & chopped into chunks

• 2 garlic cloves, roughly chopped

• ½ cup white or red wine, optional

• A few stalks thyme (or teaspoon dried thyme)

• 1200g tomato sauce (any combination of passata or pasta sauce or tinned tomatoes)

• 2 tablespoons (or 1 sachet) tomato paste

• 2 teaspoons brown sugar

• Salt

• Pepper

• Optional topping: Olives (green or black), parsley, basil, parmesan.

1. Preheat oven to 160 degrees celsius.

2. Dust the chicken with seasoned flour and fry in batches until golden. Remove and set aside.

3. Add 2 tablespoons oil to the pot and fry the onion, carrot and garlic over medium heat until

4. golden about 5 minutes, Add wine, if using, and simmer to reduce and cook off the alcohol.

5. Return the chicken to the pot and add the tomato (passata, pasta sauce or tinned tomatoes), tomato paste thyme, sugar and sal & pepper.

6. Put lid on. Allow to come to a simmer. Once simmering, place the pot in the preheated oven for 1.5 hours if reheating and eating on another day or 2 hours if eating straight away.

7. Reheat on stove top for about 30 mins on a low heat. Add water or a little chicken or vegetable stock if the sauce has thickened.

8. Scatter olives on top.

(I love a sprinkle of a little parsley, basil and grated parmesan.)

9. Serve with pasta and salad or cooked vegetables.