2 kg Chicken thighs and legs (skinned) skins don’t work well with this recipe
1 cup worcestershire sauce
1 cup tomato sauce
1/4 cup of olive oil
1/2 cup of white grape or malt vinegar
3 large onions sliced
300gr of brown mushrooms sliced
Season chicken with salt and pepper. Brown with onions and mushrooms.
Place in a casserole dish. Mix the rest of the ingredients with 250ml of water. Pour over chicken and bake for 2 hours. Check occasionally if it needs more water. Sauce can be thickened with a cornstarch slurry if thicker sauce is preferred. Serve with plain rice.
P.S Carrots and potatoes can be added but note the veggies will discolour.
I serve steamed veg on the side instead.