• 3 tablespoons olive oil
• 1 large chicken, cut into 8 portions
• 1 red onion, chopped
• 1 small leafy celery stalk, chopped
• 3 garlic cloves, finely chopped
• 2 teaspoons sweet paprika
• 400 g(14 oz) tinned diced tomatoes
• 2 large rosemary sprigs

Preheat the oven to 180°C (350°F/Gas 4). Heat the oil in a large flameproof casserole. Fry the chicken in batches over medium-high heat so that it is golden all over. Lift the pieces out onto a plate as they are done and sprinkle them with salt.

Add the onion to the casserole, reduce the heat and sauté until quite golden. Add the celery and continue cooking until it is all a bit sticky looking and well cooked. Stir in the garlic and paprika and, when you can smell the garlic, add the tomatoes. Season with salt and pepper. Let it bubble up for a bit then add 500 ml(17 fl oz/2 cups) of hot water and the rosemary and return the chicken to the casserole. Bring to the boil.

Cover the casserole and move it to the oven. Bake for an hour, then take off the lid and spoon the juices over any exposed bits of chicken. Cook uncovered for another 30 minutes so that the sauce reduces and the chicken pieces brown a bit. Put the lid back on, turn the oven off and leave the casserole in the oven until you are ready to eat. If that is a long time off then you can gently reheat the pot on the stovetop.