In a cocotte brown the chicken legs, breasts, thighs in olive oil, skin removed. Add a large chopped onion, 2 cloves garlic, one small bayleaf, fresh thyme, 1 tbsp Dijon mustard, 1/4 cup red wine vinegar, 1 tbsp lemon juice, a few drops of Hot Sauce and Worcestershire sauce, half a small can of tomato paste, 4 diced very ripe tomatoes, a half cup of water and a half cup of white wine, salt and pepper.
Cover and simmer until the chicken is done, adding more water if needed. The sauce is fairly liquid. The chicken should not be overcooked or it will be dry, try 25 minutes, but this depends on the pot, the range, the chicken and the amount you are making. When it is ready, add two chunks of butter the size of a walnut (this is absolutely optional). Don’t forget to remove the bayleaf! Sprinkle with fresh parsley. Serve with nugget potatoes or mashed potatoes and that bottle of white wine you just opened.
I sometimes add some green pepper slices, but that’s not in the recipe. I did in this one, and also I used some tasty cherry tomatoes just a bit too soft to eat raw.