Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

8 chicken thighs and drumsticks
2 tbsps olive oil
8 large cloves garlic, peeled (if you like)
1 jar Sacla' Whole Cherry Tomato and Basil
75ml full-bodied Italian red wine
1 can chickpeas (410g), drained and rinsed
1 heaped tsbp flat-leaf parsley, roughly chopped
salt and pepper

Instructions

Preheat the oven to 200°C/400°F, Gas Mark 6.

Put the chicken in a large roasting tin, pour over the oil and toss to coat. Season liberally. If using the garlic cloves, tuck them under the chicken so they don't get burnt when cooking. Roast on the middle shelf of the oven for 25 minutes, basting everything a couple of times with the juices.

Take the pan out of the oven, and spoon off any excess fat. Add the Sacla' Whole Cherry Tomato and Basil sauce and the wine. Stir to mix, then add the chickpeas. Return to the oven and cook for a further 10 minutes, basting once, to allow all the flavours to combine. Transfer to a serving dish, scatter over the chopped parsley and serve.