Method

• 1.
  Heat half the oil in a large deep heavybased frypan or casserole with a lid over medium-high heat. Add half the chicken, skin-side down, and cook until the skin forms a golden crust, then turn over and do the same on the other side. This will take about 15 minutes. Set aside and repeat with remaining oil and chicken. Return chicken to pan and sprinkle over garlic, chilli and rosemary, and season with salt flakes and freshly ground black pepper. Pour over the wine, cover the pan and reduce the heat to low.
• 2.
  Cook, covered, for 1 hour 10 minutes, turning meat occasionally, until thighs feel very tender when prodded with a fork and meat is surrounded by a thick gravy. You want a slightly thick sauce by the end, so remove the lid for the last 10-15 minutes of cooking time. If the pan seems a little dry, add a little more wine or water.
• 3.
  When the chicken is cooked and the sauce is the right consistency, stir through the vinegar and cook, untouched, for a further 1-2 minutes before dividing between warm plates to serve.