The required ingredients. If tomatoes with the skins, it is better to remove it. The spices here are the most preferred - thyme and oregano, but is well suited for and blend - herbs of Italian cuisine. I had a "Mediterranean" blend of herbs.

The chicken to marinate for 20-30 minutes in a mixture of vegetable oil (about 1 tbsp), salt and spices.

Finely chop the onion and garlic right in the husk crush with a knife.

In a pan pour 1 tbsp oil, lightly fry the garlic. Garlic to clean, in the same fragrant oil to fry onions until Golden brown.

Pour in the wine, evaporate it on high heat. Add to the onions tomatoes and bring to a boil.

The chicken pieces and fry them in another pan in the remaining oil, until Golden brown. Then pour the chicken tomato mixture, mix well, try it - you might want a little salt and simmer on low heat for 30-40 minutes. The chicken pieces should be very soft, and the sauce to thicken. Can be baked in the oven, cover with a lid or foil.