1 chicken, chopped into large pieces
salt and pepper
¼ cup extra-virgin olive oil
100g bacon, chopped
1 chorizo sausage, chopped
1 onion, chopped
4 cloves garlic, chopped
½ leek, washed and chopped
1 tbsp fresh thyme, chopped
2 bay leaves
1 red capsicum, diced
1 punnet perino tomatoes, halved
1 tbsp white wine vinegar
400g tin crushed tomato
2 cups chicken stock
1/2 cup white wine
Heat olive oil in a large pan over medium to high heat. Season the chicken with salt and pepper, and brown the chicken in the pan on both sides.
Meanwhile, heat another large oven-proof saucepan, then add the chorizo and bacon (without oil) to render down the fat. Add onions, garlic, leek, thyme and bay leaves and stir. Season with salt and pepper.
After a couple of minutes add the mushrooms, capsicum and butter, and stir to incorporate everything as the butter melts. Allow to sweat for a few minutes. Add the tomatoes, vinegar,crushed tomatoes, chicken stock, and stir well. Place the browned chicken pieces and pan juices on top, then deglaze the chicken pan with the white wine and add that in too.
Place the large oven-proof saucepan in the oven at 180°C for 1 – 1.5 hours until cooked through.
The chicken should be cooked but not completely falling off the bone, and the sauce should have thickened.