Provençal Chicken

• 4 lb (1.8 kg) oven-ready chicken, jointed
• 3 tablespoons oil

Trim the chicken pieces. Heat the oil in a large frying pan. Add chicken pieces and fry over moderate heat for 10 minutes to brown on both sides. Scald the tomatoes and peel away the skins. Remove seeds and chop tomato flesh coarsely. Peel the garlic (flavour is milder if you leave it whole) and chop the anchovies.

Add the wine and tomato purée to the frying pan and bring to the boil. T