Ingredients

• 1 whole chicken cut in pieces (see instructions here)
• 1 red bell pepper (capsicum)
• 8-10 medium size button mushrooms (add more if small)
• 1 brown onion
• 4 cloves of garlic
• 20 black olives (pitted)
• 2 tbsp of capers
• 6 anchovies
• 4 sprigs of thyme
• 1 tsp of chopped rosemary (or dried)
• 1 handful of fresh parsley
• 3 tbsp plain flour
• 3 tbsp olive oil
• 230ml - 1 cup of dry of white wine
• 350ml - 1½ cups of tomato passata (purée)
• ½ chopped chili (depending on taste)

Steps

• Step 1

  Cut the chicken breasts into three, widthwise on a slight angle. Cut the legs in half through the joint. Coat in plain flour. Heat the olive oil in an oven proof pot. Add your chicken pieces and brown evenly on both sides. Do half the chicken at a time. Add the thyme leaves. Rest aside once brown (chicken doesn’t need to be cooked).

• Step 2

  Chop the onion finely and add to the same pot on very low heat. Crush and add your garlic. Mix well with wooden spoon, scrap off the brown bits from the bottom. Add the rosemary, finely chopped. Add the anchovies. Chop the chili very finely and add to pot.

• Step 3

  Slice the mushrooms into six wedges and add to pot and brown (add a little more olive oil). Slice your bell pepper lengthwise and fairly thin, add to pot. Add the olives. Add the capers. Add the white wine. Add the passata and bring to a simmer. Add your chicken pieces. Place in oven and bake at 180ºC or 350ºF for 40 minutes.

• Step 4

  Rest 15 minutes and serve. Serve with freshly chopped parsley.

Little Tips

You can also do the same recipe with farmed rabbit.
Great for dinner parties, prepare in advance and simply reheat before serving.
This dish freezes well, package in portion and make lots in advance.