This dish works best with boneless chicken pieces but I only had bone-in pieces in my freezer.

Ingredients: 

• 3-4 chicken legs, cut into smaller pieces (skin removed)

• 1-2 tsp salt

• 1-2 tsp crushed black pepper

• 1-2 tsp ground paprika

• 1-2 tsp Italian herbs

• 8-10 cloves of garlic, peeled and left whole / halved

• 10 cherry tomatoes, halved

• 1 tbsp tomato purée

• 100ml cooking cream

• 1/4 cup water

• 2-3 tbsp olive oil for cooking

• Salt, pepper and brown sugar (optional) for seasoning the creamy tomato sauce.

Method:
1. Heat some oil and add the unseasoned chicken. Season with salt, pepper, ground paprika and Italian herbs as it cooks. Flip to the other side and repeat the process.
2. Let the chicken sear for about 3-4 minutes each side. Once it’s perfectly golden, set aside.
3. Using the leftover flavoured oil, add the halved cloves of garlic and cherry tomatoes. Cook till tomatoes are soft. Add the tomato purée. Give it a stir to combine before adding the cream (and thin it with some water).
4. Allow the sauce to cook for a minute, season to taste.
Note: If the tomatoes are a little sourish, I usually like to add a tiny 1/2 tsp of brown sugar.
5. Once you’re happy with how your sauce taste, add the browned chicken pieces. Cover and let it gently simmer away (low heat) for 4-5 minutes or till chicken is throughly cooked and tender.

This dish goes well with buttered rice, cooked pasta, buttered toast or mash potatoes. If you’re not having carbs, a nice side salad will work too.