Poulet Saute aux Tomates

• 625 g (1¼ lb) ripe tomatoes, skinned, deseeded and chopped
• 4 tablespoons chopped, fresh

Mix together the tomatoes, half the herbs and the garlic. Season with salt and pepper and set aside.

Dry the chicken pieces well with kitchen paper. Heat the oil in a large, heavy pan with a lid. Add the chicken pieces and brown on all sides. Transfer the breasts to a plate. Cover the pan, lower the heat to moderate and cook the legs/thighs for about 6 minutes. Return the breasts to the