To serve four
4 oz / 100g well chopped onions
2 tablespoons olive oil
6 oz / 150g chopped tomatoes
6 oz / 150g chopped apples
¼ pint / 140ml red wine
salt to taste
¼ tsp / 1g fresh ground black pepper
1 pint / 600ml chicken stock
- Cook the onions slowly in the oil for ten minutes.
- Add the rest of the ingredients except for the stock and simmer gently in the wine for 1 hour in a pan with a well fitting lid.
- Liquidise the contents of the pan and then add the stock and stir well while reheating.
- Garnish with thin sliced eating apple.