Ingredients
1 chicken, chopped into large pieces
salt and pepper
¼ cup extra-virgin olive oil
1 onions, chopped
4 cloves garlic, chopped
2 bay leaves
1 tbsp fresh thyme, chopped
1 red capsicum, diced
1 punnet perino tomatoes
100g bacon, chopped
1 chorizo sausage, chopped
½ leek, washed and chopped
200g mushrooms
2 tbsp vinegar
¼ cup white wine
400g crushed tomato
2 cups chicken stock
Method
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.
In another pan, heat the olive oil and add the chorizo and bacon. Add onions, garlic, leek, thyme and bay leaves and stir. After a couple of minutes add the mushrooms and capsicum, and butter. Add the tomatoes, chicken stock, crushed tomatoes, white wine and chicken pieces into the pan.
Place the oven proof pan in the oven at 180C for an hour to 1.5hrs until cooked through.
The chicken should be cooked but not falling off the bone, and the sauce should have thickened.
