- Serves 4
- Preparation Time 15MINS
- Cook Time 01HR
8 chicken drumsticks
2 tbs plain flour
2 tbs olive oil
2 onions, halved lengthways and thinly sliced
4 cloves of garlic, crushed
100g pancetta, sliced
1 each red, yellow and green capsicum, trimmed, seeded and cut into 2 cm strips
2 fresh long green chillies, halved, seeded and finely sliced
tsp cayenne pepper
1 x 400g can chopped tomatoes
2 sprigs thyme
1 bay leaf
100 ml dry white wine
500 ml Campbells Real Stock – Chicken
STEP 1 Dust chicken with flour and set aside. Heat olive oil in a large cast-iron casserole pot over a medium to high heat. Add the chicken and cook for 5 minutes or until golden. Remove from pot and set aside.
STEP 2 Add onions, garlic, pancetta, capsicums, chilli, cayenne pepper and tomatoes. Cook for 3-4 minutes or until soft but not coloured. Add the thyme, bay leaf, wine and Campbells Real Stock.
STEP 3 Return Chicken to the pot. Bring to the boil, cook covered for 15 minutes, stir then cook for a further 30 minutes uncovered. Stirring occasionally. Serve with mashed potato or rice.