Ingredients

Method

• 2 T olive oil
• 8 free-range chicken pieces
• Sea salt and freshly ground black pepper, to taste
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 x 400 g whole Italian tomatoes can
• 6 small bright salad peppers, quartered lengthways
• 1 t dried oregano
• 250 ml chicken stock
• Olives a handful
• Italian parsley, torn for sprinkling
• Rosmarino pasta, cooked al dente, for serving

Method

Ingredients

1. Heat 1 T olive oil in an ovenproof casserole dish. Brown the chicken pieces in the oil, then remove and season to taste.

2. Using the same dish, cook the onion until softened in a little more oil (if necessary). Stir in the garlic, then the tomatoes. Crush the tomatoes with a potato masher and add the peppers and oregano.

3. Return the chicken pieces to the casserole dish. Pour in the stock and bring to a simmer. Add the olives, cover and simmer for 30 minutes or until very tender. If there seems to be too much liquid, remove the chicken and peppers and keep warm. Reduce the sauce over a high heat. Sprinkle with parsley and serve with the rosmarino pasta.