Ingredients
- 1.5 kg chicken pieces
- 20 g butter
- 1 tablespoon oil
- 20 g butter, extra
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 small green capsicum, chopped
- 150 g mushrooms, thickly sliced
- 1 tablespoon plain flour
- 1 cup (250 ml) white wine
- 1 tablespoon white wine vinegar
- 4 tomatoes, peeled, seeded and chopped
- 2 tablespoons tomato paste
- ½ cup (90 g) small black olives
- ⅓ cup (20 g) chopped fresh parsley
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Remove excess fat from the chicken and pat dry with paper towels. Heat half the butter and oil in a 2.5 litre flameproof casserole. Cook half the chicken over high heat until browned all over, then set aside. Heat the remaining butter and oil and cook the remaining chicken. Set aside.
2. Heat the extra butter in the casserole, and cook the onion and garlic for 2–3 minutes. Add the capsicum and mushrooms and cook, stirring, for 3 minutes more. Stir in the flour and cook for 1 minute. Add the wine, vinegar, tomato and tomato paste. Cook, stirring, for 2 minutes, or until slightly thickened.
3. Add the chicken to the casserole and make sure it is well coated in the tomato and onion mixture. Place in the oven and bake, covered, for 1 hour, or until the chicken is tender. Stir in the olives and parsley. Season well with salt and cracked pepper and serve with pasta.
