|Tomatoes||1 Pound (skinned)|
|Stock||1⁄2 Cup (8 tbs)|
|Fat||1⁄4 Cup (4 tbs)|
|Chicken legs and thighs||4|
|Parsley||2 1⁄2 Tablespoon, chopped|
Chop the tomatoes and onion and simmer with the stock.
Meanwhile, heat the fat and fry the chicken until just golden.
Simmer together for 15 minutes.
Top with parsley.