Olive Oil
3 Shallots, peeled and roughly chopped
3 Garlic Cloves, peeled and roughly chopped
A mix of Peppers (red, green, yellow) deseeded and chopped
1 Carrot chopped
1 large Red Chilli, halved and deseeded
1 sprig Fresh Thyme
1 Bay Leaf
200ml Dry White Wine
100g Tomato Puree
1 tin Plum Tomatoes, roughly chopped
400ml Chicken Stock
100g pitted Black or Green Olives
Cut the chicken into 8 pieces. Preheat oven to 220c.
Heat the Oil in a heavy pan and brown off the chicken pieces and set aside.
Add the Shallots, Garlic, Peppers and Chilli, fry for a few minutes.
Pour in the Wine with the Thyme and Bay, bring to the boil and simmer to reduce by half.
Add the Puree, Tomatoes and Stock, bring to the boil and simmer for a few minutes.
Put the Chicken pieces back in with the Olives, cover and cook in the oven for 45 minutes.
Serve with Brown Rice.