Take the chicken legs out of the fridge 20 minutes before cooking so they come closer to room temperature. Pat them completely dry with paper towel and season all over with salt and pepper.

Heat 2 tbsp of Wilson's Extra Virgin Olive Oil in a large, heavy pot or braiser over medium-high heat. Lay the chicken legs skin-side down and leave them undisturbed for 6 to 8 minutes, until the skin is deep golden and crisp.

Turn the legs and cook the other side for a further 4 minutes, then lift them out onto a plate. They will finish cooking later in the sauce.

Lower the heat to medium. Add the remaining 2 tbsp of oil, then the sliced onion. Cook for 5 minutes, stirring occasionally, until soft and translucent.

Add the garlic and cook for 1 minute, until fragrant but not browned.

Tip in the cherry tomatoes and sugar. Cook for 5 to 6 minutes, stirring now and then, until the tomatoes begin to blister and collapse.

Pour in the chicken stock and white wine, if using, scraping up any browned bits from the base of the pot. Stir in the oregano and half the basil.

Nestle the chicken legs back into the pot, skin-side up, along with any juices from the plate. The skin should sit just above the liquid so it stays crisp.

Cover and simmer gently for 20 to 25 minutes, until the chicken is cooked through and the tomatoes have broken down into a thick sauce.

Uncover for the final 5 minutes to let the sauce reduce slightly and the skin firm back up.

Remove from the heat and rest for 5 minutes. Scatter over the remaining basil and a final drizzle of Wilson's Extra Virgin Olive Oil, then serve straight from the pot with crusty bread.