Tasty, earthy and heartwarming. I added a few toasted flaked almonds on top when I served which provided a satisfying crunch. I also quite like big pieces of chicken rather than too small which means a longer cooking time.
100ml olive oil
1 chicken, cut to 8 sauté pieces with skin on
100g flour, for dusting
salt and freshly ground black pepper, to taste
5 sprigs thyme, chopped
2 sprigs rosemary, chopped
1 red onion, peeled and finely sliced
400ml dry white wine
200ml chicken stock
1 bay leaf
peel of 1 lemon
1 tin of whole tomatoes
1 red, 1 yellow and 1 green capsicum, quartered
3 garlic cloves, peeled and crushed
50g Italian parsley, roughly chopped
Preheat the oven to 200°C.
Heat the olive oil in a large casserole over high heat.Dust the chicken pieces with the flour to evenly coat, and season well with salt and pepper
Brown the chicken pieces very well in the olive oil and add the herbs.
Add the onion and continue browning.
Add the white wine to deglaze the bottom of the pan and then pour on the stock.
Add all the remaining ingredients including the chopped tomatoes except the parsley and bring to the boil. Transfer the casserole to the lowest shelf in the oven and reduce the heat to 180°C.
Check after 20 minutes and cook further if required (this will entirely depend on the size of the pieces of chicken).
When done, remove the casserole and allow to cool slightly.
Adjust seasoning and add the parsley.
Serve with thick slices of crusty sourdough bread.