Red Wine Chicken With Peppers and Olives (Oamc)

This chicken dish is perfect for making ahead and freezing; it requires minimal preparation and can just be popped into the oven. Freeze it for up to 3 months. Defrost thoroughly at room temperature, then transfer to a roasting tin and cover with foil. Reheat at 350F for 30 minutes, until piping hot. Uncover for the final 5 minutes of cooking.

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 12  chicken thighs
• 2  tablespoons all-purpose flour, seasoned
• 2  tablespoons  sunflower oil
• 3  ounces smoked streaky bacon, chopped
• 3  garlic cloves, finely sliced
• 1  red onion, cut into wedges
• 2  red peppers, halved, deseeded, sliced into strips
• 2  yellow peppers, halved, deseeded, sliced into strips
• 1 1⁄4 cups red wine
• 1  sprig rosemary, leaves only
• 1  sprig thyme, leaves only
• 3 1⁄2 ounces pitted black olives
• 1  ounce flat leaf parsley, finely chopped
•  salt and pepper

Directions

1. Put the chicken in a large bowl and toss with the seasoned flour.
2. 2. Heat the oil in a large casserole/dutch oven and place the chicken pieces, skin-side down, in 1 layer. Cook for 4-5 minutes, until the skin is golden. Turn and cook for a further 3-4 minutes.
3. Remove the chicken from the pan and set aside. Add the bacon and cook for 2-3 minutes, until golden. Stir in the garlic, red onion, peppers and any remaining seasoned flour, toss together well and cook for 5 minutes. Pour in the wine and simmer rapidly for a few minutes. Turn down the heat and return the chicken and the juices to the pan.
4. Add the rosemary and thyme and season to taste. Cover and simmer for 30 minutes, until the chicken is cooked and the sauce is reduced. Stir in the olives and parsley and simmer for a further 2 minutes.
5. Cool completely, then freeze (see above), or serve immediately with sautéed potatoes.