Chicken Marengo (Poulet Marengo)

1. Season the chicken legs with salt and pepper, dredge in flour and brown them all over in hot olive oil, then lift them out.

2. In the same oil soften the finely chopped onion and the crushed garlic.

3. Add the tomato purée, then deglaze with the white wine and scrape up the caramelised bits.

4. Add the tinned peeled tomatoes, pour in the meat stock and return the chicken.

5. Cover and braise for about 30 minutes, then add the quartered mushrooms and cook together for a further 10 minutes.

6. Season with salt and pepper and serve generously scattered with fresh parsley.

Tip: Legend has it that Napoleon's cook improvised this after the battle of Marengo. It was originally served with crayfish and a fried egg – at home the tomato-and-wine stew is superb on its own. Fresh baguette makes it complete.