Preheat oven to 180C.

Coat chicken lightly in seasoned flour.

Quarter tomatoes and peel garlic cloves.

Fry chicken thighs on a medium high heat until turning golden.

Place thighs in a tightly fitting casserole dish.

Cover thighs with quartered tomatoes and garlic, pushing the cloves between and slightly under the tomatoes.

Place casserole dish into preheated oven for approximately 1 hour.

Remove and add a handful of basil leaves.

Serve either as is, or accompanied by either rice, cous cous or mash. Alternatively pull meat off bones into tomatoes and toss with tagliatelle, spaghetti or your favourite pasta.