The best tomatoes come out in late summer, so it's a good time to make this chicken dish - and to use tomatoes in salads often. Serve the chicken with chat potatoes or your favourite pasta, and a green salad.
3 tbsp olive oil
1 brown onion, sliced
sea salt and pepper
1 clove garlic, chopped
2 red capsicums, chopped
2 yellow capsicums, chopped
1.5kg free-range chicken
1 cup dry white wine
2 ripe Roma tomatoes, chopped
400g can cherry tomatoes
1 bay leaf
1 punnet cherry tomatoes
1 tbsp freshly chopped flat-leaf parsley
fresh crusty bread, to serve (optional - or serve with pasta, or for gluten-free serve with rice or potato)
IN A LARGE, heavy-based earthenware pot over a medium heat, warm 2 tbsp oil.
Add onion and a pinch of salt, then fry for 4-5 minutes. Add garlic and capsicum, then fry for another for 4-5 minutes. Remove and reserve.
CUT THE CHICKEN into 8 pieces. Heat the remaining oil in the pot on a medium heat. Fry the chicken pieces with a sprinkle of salt until the skin forms a golden crust on all sides (about 5-7 minutes).
Remove chicken pieces and drain on paper towel. Add wine, scraping the base of the pot and reduce until almost evaporated. Place the onion and capsicum mixture back in the pot, along with the chopped Roma tomatoes, canned cherry tomatoes, bay leaf and chicken pieces.
HALF-COVER THE POT and cook for 25 minutes on a gentle simmer, stirring occasionally.
Add in the fresh cherry tomatoes and simmer for another 5-10 minutes, adding a little water if needed.
REMOVE THE POT from heat and sit for about 15 minutes. Stir through the parsley, and freshly cracked pepper then serve with fresh, crusty bread.