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Chicken with Italian Tomato Sauce 750 Watts

  • 4 whole chicken legs, about 750g in total
  • 2 Tbsp olive oil
  • 1 cup tomato puree
  • 400g can tomatoes in juice, chopped
  • 1/4 cup red wine
  • 3 cloves garlic, crushed
  • 1/2 tsp each: dried basil, oregano, rosemary, chilli paste
  • freshly ground black pepper to taste

Cut the chicken legs in two and remove the skin. Heat the oil in a frying pan and brown the chicken over medium heat. Drain on paper towels the place the chicken in a wide, shallow casserole. Combine the puree, chopped tomatoes and juice, wine, garlic, herbs and chilli in the frying pan and bring to the boil. Pour over the chicken and sprinkle with black pepper. Cover and microwave on medium for 12 minutes. Turn the chicken portions over, cover and continue cooking another 10 - 12 minutes. Stand for 5 minutes before serving.

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