Spanish style chicken

Heat the oil in a heavy casserole. Add the chicken pieces and fry, on both sides, until brown. Remove from the casserole and set aside. Toss in the onions, season, then fry on a low heat until transparent.

Return the chicken to the pot, add the celery, beer, tomato puree and bay leaf and simmer for a few minutes. Add enough water or stock to just cover the chicken and bring back to a simmer.

Transfer to the oven and cook for about 45 minutes or until the chicken is very tender.

Line your serving bowls with wild garlic leaves or spinach. Divide the chicken and broth between the bowls.

Garnish with a sprinkling of paprika and serve with some crusty bread or boiled rice.