Finely dice Carrots, Celery, Onion & Garlic.
Season the chicken & lightly coat in the flour.
Brown the chicken in a hot pan for 3 mins on each side then set aside. Turn heat to medium.
Add the vegetables & herbs, cook for 8 mins still starting to soften. Add tomato purée cook for a further few minutes. Turn up heat & add white wine & reduce by half.
Add tomatoes & stock & bring to the boil.
Place chicken back in the pan & simmer for 20/30 mins. When chicken is cooked on point remove & set aside. Boil sauce rapidly till it starts to thicken.
When ready season & serve with lemon zest & parsley
