This classic dish is full of wonderful flavours.
Buying bags of frozen chicken portions is a great way to make it super economical.
- 8-10 (size dependent) pieces of chicken (I use chicken portions, bone in, skin on)
- flour for dusting
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 slices bacon, finely chopped
- 1 stalk celery, finely sliced
- 1 carrot, chopped
- 1 red pepper, chopped
- 1 tablespoon chopped fresh rosemary
- 1 bay leaf
- 1/2 cup (125ml) white wine
- 2 x 400g cans chopped tomatoes
- 1 teaspoon brown sugar
Dust the chicken with flour seasoned generously with salt and freshly ground black pepper.
Heat a film of oil in a large frying pan and brown the chicken on both sides over a medium heat until crisp and golden. Set the chicken aside.
Drain excess fat from the pan and gently cook the onion, garlic, bacon, celery, carrot and pepper for 10-15 minutes until the vegetables have started to soften.
Add the rosemary, bay leaf and wine to the pan, increasing the heat so that the wine bubbles and reduces.
Add the tomatoes and brown sugar along with the chicken pieces (you can transfer to a large casserole dish if your frying pan is not large enough). Bring to the boil and then cover and simmer until the chicken is cooked through.
Serve sprinkled with chopped parsley