I prefer the skin on chicken pieces in casseroles to be crispy which is why I like this dish.
2 peppers ( I used 1 yellow and 1 red) reseeded and chopped
16 pieces of chicken with skin
2 medium onions peeled and chopped
1 Tablespoon dried rosemary
Salt and pepper to taste
100 grams black olives de-pipped and halved
250 ml white wine
400 ml chicken stock
Olive oils for cooking
Heat the oven to 200 degrees Celsius.
Salt and pepper the chicken pieces to taste. In a pot on the stove, heat the oil and braise the chicken, 8 pieces at a time. Remove the chicken from the pot and fry the onions and the peppers for 5 minutes. Add the garlic and rosemary and sauté for another few minutes. Spoon the onion mixture into the bottom of a casserole dish and layer the chicken on top, skin up. Add the olives and pour over the wine and then the chicken stock. The top of the chicken pieces should be above the liquid. Cook with the lid on for 45 minutes. Remove the lid and cook for a further 15 minutes.
Serve with rice.
We had a huge storm today. I do love rain but not necessarily the entire seasons on the same day.
This is my last recipe for this year. Enjoy!