Cut the chicken into bite sized pieces.

Add 1 tbsp oil to a pan and add the chicken. Cook until brown then set aside.

Peel and chop the garlic and onions.

Add these to the pan with the rest of the oil and cook gently until soft

Stir in the tomato purée and add the wine and stock.

Add the chicken to the pan with the mushrooms and simmer for about thirty minutes until the sauce is thick and the chicken is cooked